Yellow onions are the everyday workhorses among onions. They are pungent and versatile, and great for cooking.
White onions are milder and sweeter and do well raw. They will have a different, milder flavor raw or cooked.
Red or purple onions are sweet and mild enough to be eaten raw. The color and taste differences will be noticeable. I’ll use these in salads or sandwiches.
Sweet white onions like Vidalia and others are awesome raw and I like them cooked, but they bring a different and noticeable flavor when substituted for some other types of onions.
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