A Slow Dance With an Onions: The Romance You Didn’t Know You Needed
- davidcdouglass
- 1 hour ago
- 3 min read
People talk about garlic like it’s some kind of culinary Casanova, but onions? Onions are the ones you build a life with. They’re the foundation, the thing you come home to. The slow burn. The steady pulse. The romance you don’t have to chase, because it’s already there, humming on the stove, waiting for you to notice.
And if you do—if you take the time to slice them thin, let them sweat, let them brown, treat them with the kind of patient affection you wish someone had once given you—an onion will repay you with a depth that feels almost embarrassing, like you’ve stumbled into something private and precious.
Onions don’t need to seduce you. They already have. You’re just finally admitting it. Here’s a tour through the major players and what makes each tick.
Yellow Onions
The default setting. The every-onion. The one that’s always there for you no matter what you do or how you treat it. Their inner beauty eclipses their outer beauty. The long term relationship caliber onion.
If a recipe just says “onion,” it means yellow. They’re assertive when raw, mellow when cooked, and practically melt into sauces, soups, braises, and stews. High sulfur, high complexity, endless utility. They’re the ones you buy in big bags because you know damn well you’ll need them.
Best for: roasting, caramelizing, all-purpose cooking.
White Onions
The “Pick Me” onion. The one that draws everyone’s attention. Loud, bright, willing to try anything but probably shouldn’t.
Common in Mexican and Central American cooking, white onions have a cleaner, crisper bite than yellow. They’re sharper but less complex, with a bright crunch that wakes up tacos, salsas, ceviches, and salads. Raw, they are unabashedly loud—but in the right way.
Best for: salsas, guacamole, tacos, stir-fries.
Special Tip: This tip is from the great Rick Bayless. After you dice your white onion rinse them in cold water. This removes the sulfur that gets released when you cut them (and break the cells).
Then, drain them well. Squeeze with a paper towel to remove excess water. Then chiffonade cilantro and mix it with the diced onion. Add this mixture to Salsa’s, Guacamole, or anything else you want. A fantastic touch.
Red Onions
The pretty ones. The ones you can’t stop making eye contact with from across the room. The one that dresses to catch your attention.
They look great raw—salads, sandwiches, quick pickles—but they lose their color and most of their personality when cooked. Raw, they’re moderately sharp with a hint of sweetness. Soak them in cold water if you want to knock down the burn but keep the crunch.
Best for: salads, sandwiches, pickling, garnishes.
Sweet Onions
Vidalia, Walla Walla, Maui—these are the gentle souls of the onion world. The quiet, warmly welcoming, one sitting in the corner, minding their own business and smiling shyly.
Low sulfur, high sugar, mild flavor. They caramelize easily and taste almost fruity. Not ideal for long storage, but perfect if you want onion flavor without the punch.
Best for: onion rings, caramelized onions, grilling.
Shallots
The elegant cousin. The one who shows up at the party and you’re instantly drawn to their smile and the glimmer in their eyes.
Subtle, refined, slightly garlicky, shallots slip into sauces and vinaigrettes without announcing themselves. They soften into a silky, aromatic sweetness and are a go-to for French cooking. If onions are a rock band, shallots are the solo piano version—controlled, expressive, restrained.
Best for: dressings, pan sauces, gentle sautés.
Green Onions (Scallions)
They are little bit of everything. Sarcastically funny and comfortably relaxed. The snarky one in glasses and a flannel shirt.
A two-for-one: crisp white bases for stir-fries and broths, tender green tops for fresh garnishes. Light, grassy, never overpowering. They show up everywhere from ramen to fried rice to baked potatoes.
Best for: Asian dishes, soups, garnishes.
Leeks
The one you see and they seem familiar. Like maybe you’ve met before. You can’t remember but wish you could. The only way to find out is to ask.
Technically part of the onion family, but deserving of their own moment. Mild, creamy, almost buttery when cooked. They bring savory depth without the aggression of a traditional onion. The white and light green parts are their sweet spot; the dark green tops are great for broth.
Best for: soups, braises, quiches, potato-leek anything.
