When a recipe calls for an onion, would I use a white onion or yellow?

Answer 1

It doesn't really matter. Yellows are a little more mild than whites, but either will work. I typically use yellows myself.

“Different onions definitely have different applications,” says Mark Stern, the owner and head chef of Carte Blanche Soup Cart and Caterers. “You can use them in similar applications, but not as a substitute for each other.”

By choosing to use yellow onions, you’ve picked the most versatile onion there is. Yellow onions are full flavored and can stand up to lots of cooking. Yellow onions hold up better under fire, and you’ll probably get them on your burger if you order grilled onions. Stern chooses yellow for onion rings, too.

He says white onions are fairly close in terms of flavor and application, but have largely fallen out of favor.

Answer 2

It is personal preference unless clearly stated.

If the onion is going to be cooked in a stew, I would use white because they are stronger and impart more flavor.

If a casserole or some other baked dish, it is not terribly important.

However, if the onion is not going to be cooked too well,
I would use a milder yellow one, such as Vidalia.

:)
Ooooh, did you know you can buy chopped white onions frozen? Those are awesome! Just plop them in!

Answer 3

Depends if you like a strong tasting onion or not. Usually the yellow ones are very strong and pungent while the white ones aren't as strong. It all depends how much you love onions.

Answer 4

If it doesn't specifiy and you want onion taste, but mild, use a yellow. If stronger taste, use white. I use a lot of Vadalia onions, however, my favorite as of late has been a RED onion (esp if recipe calls for green and red peppers.

Answer 5

I usually get the Walla Walla Sweets if I can, just because I like the flavor of onions, but not the actual onion (it's a texture thing, I think). If I can't get a Walla Walla, then I'll get whatever the yellow one is that the store has. It's a little milder, I think.

Answer 6

I use sweet yellow onion. White can be strong. Depends on your taste, but either one will work.

Answer 7

Either is fine, if raw I'd go with Spanish to take out some of the bite. Another trick for raw onions is sliced thin, cover lightly with salt for a few hours and rinse well. the are tender and much sweeter.

Answer 8

I guess I'm the odd man out! I prefer the white onions because of their stronger taste.

Answer 9

It's up to your personal prefrence on taste. I typically use regular yellow onion when cooking at work or at home.

Answer 10

It doesn't really matter I suppose but yellow ones I believe are better cooking onions. I'm sure either one would work though unless otherwise specified.