Of all of the main types of onion, white onions are the least common. Sharper than yellow onions, crisp and clean white onions are great raw and cooked. You can cook white onions like you would yellow onions.
White onions have a slightly shorter storage life than yellow onions, but should not be kept in the fridge.
Best For: Mexican food, white sauces, pasta salads, raw in salads, in chili, and potato salads.
They tend to be larger, and have thinner skin, than other types of onions. Some are so sweet that you can actually eat them like an apple. You may have seen sweet onions called Vidalia, Walla Walla, and, less commonly, Texas sweet onions and Maui onions. Sweet onions are much less pungent, and yes, sweeter, than yellow onions. They break down quickly and aren’t very complex, so it’s best not to use them in lieu of regular yellow onions as an aromatic flavor.
Unlike other onions, sweet onions spoil quickly and should be stored in the fridge.
Best For: Gratins, roasted vegetables, onion rings. They’re also great raw on salads and sandwiches. My favorite? On the grill with a little olive oil, salt and pepper!