In the end, whether you cook it until it’s soft, just chop it and leave it raw, or use it as a garnish over the top of the dish, the onion used doesn’t matter cause it’ll all taste like onion, right?
Wrong! Different onions have different flavors, nutritional aspects, and each one can be used to bring out the best in a dish.
Brown Onions are the most versatile onions. They have a strong smell and an even stronger, tangy yet slightly sweet flavor. They are known as brown onions because of the golden-brown shell of skin on the outside of the onion.
White onions are much subtler in flavor and smell. Their name comes, consequently, from white flesh covered in a shell of white skin.
Brown Onions tend to be strongest in flavor, and are perfect in small quantities to add flavor to a cooked dish.
White Onions are the sweet ones; and paired with their sweetness, they have a milder flavor and are much less overwhelming.