3 ms·

I suspect this is correct. I find softened onions preferably for a number of uses. Caramelized onions can be too sweet, and soggy/limp. I've even found that le

by sfink 3y ago

I suspect this is correct. I find softened onions preferably for a number of uses. Caramelized onions can be too sweet, and soggy/limp. I've even found that leaving a trace of crunch is better in many cases (eg beef bolognese). But don't listen to me, I've never really figured out the difference between cooked yellow, white, and sweet onions, and just buy whatever is available and has the least mold and soft spots. Even red onions, once cooked, are pretty much the same to me.

harshalizee 3y ago
The best way to learn the importance of using the right onion is by making french onion soup with red onions. You'll quickly realize that it belongs straight in the trash.
- wussboy 3y ago
  Do you have a recipe to recommend?
  - dmurray 3y ago
    I've very often made it with red onions (or half and half red vs white/yellow). It's delicious and always been a success. I've used a version of this recipe [0] which explicitly says "red or yellow onions". It's also honest on the cooking time. I'd agree with its main warning, that making your own nice stock from bones really improves the flavour. Doesn't have to be beef stock. But I've also used stock cubes in the past. [0] https://www.simplyrecipes.com/recipes/french_onion_soup https://www.simplyrecipes.com/recipes/french_onion_soup
throwaway2037 3y ago
I've never really figured out the difference between cooked yellow, white, and sweet onions I agree for high-heat stir fried dishes.
paulddraper 3y ago
tl;dr When cooking, use yellow. They're cheaper and you need less. --- Yellow onions have a stronger flavor, even after cooking. (Though cooking of course lessen it a lot.) White and sweet are essentially the same, with the latter being slightly sweeter. In the end they do taste similar cooked. Biggest difference is price. Yellow is usually 20% cheaper than white and 40% cheaper than sweet.
- dublin 3y ago
  Not even close - sweet onions (like Texas 1015s, Vidalias, or Mauis) may be whitish, but they have noticeably more sugar embedded into the structure/tissues of the onion itself. Sweet onions are not white (or yellow) onions, or vice versa. FWIW, Vidalias are a bit less crisp than the others, which helps if you're really after carmelizing, but I find 1015s are the "sweet spot", so to speak, of softenability and enough fiber to hold up so they don't turn to mush. Red onions are a different flavor profile altogether, and best for some (not all!) Mediterranean or Mexican dishes, or smoked salmon (NOT lox - yuck!) on a bagel with cream cheese and capers.
LegitShady 3y ago
they taste differently from each other. some are sweeter and some are less sweet, due to having less sugar. Some are sharper or more bitter than others.

by sfink 3y ago

harshalizee 3y ago

The best way to learn the importance of using the right onion is by making french onion soup with red onions. You'll quickly realize that it belongs straight in the trash.

wussboy 3y ago
Do you have a recipe to recommend?
- dmurray 3y ago
  I've very often made it with red onions (or half and half red vs white/yellow). It's delicious and always been a success. I've used a version of this recipe [0] which explicitly says "red or yellow onions". It's also honest on the cooking time. I'd agree with its main warning, that making your own nice stock from bones really improves the flavour. Doesn't have to be beef stock. But I've also used stock cubes in the past. [0] https://www.simplyrecipes.com/recipes/french_onion_soup https://www.simplyrecipes.com/recipes/french_onion_soup

throwaway2037 3y ago

I've never really figured out the difference between cooked yellow, white, and sweet onions I agree for high-heat stir fried dishes.

paulddraper 3y ago

tl;dr When cooking, use yellow. They're cheaper and you need less. --- Yellow onions have a stronger flavor, even after cooking. (Though cooking of course lessen it a lot.) White and sweet are essentially the same, with the latter being slightly sweeter. In the end they do taste similar cooked. Biggest difference is price. Yellow is usually 20% cheaper than white and 40% cheaper than sweet.

dublin 3y ago
Not even close - sweet onions (like Texas 1015s, Vidalias, or Mauis) may be whitish, but they have noticeably more sugar embedded into the structure/tissues of the onion itself. Sweet onions are not white (or yellow) onions, or vice versa. FWIW, Vidalias are a bit less crisp than the others, which helps if you're really after carmelizing, but I find 1015s are the "sweet spot", so to speak, of softenability and enough fiber to hold up so they don't turn to mush. Red onions are a different flavor profile altogether, and best for some (not all!) Mediterranean or Mexican dishes, or smoked salmon (NOT lox - yuck!) on a bagel with cream cheese and capers.

LegitShady 3y ago

they taste differently from each other. some are sweeter and some are less sweet, due to having less sugar. Some are sharper or more bitter than others.