Post by @granch_bibblyfibble@piefed.social

2026-10-31 00:10 UTC

I’m not an onion lover, but I’ve somehow recently realized that maybe its because yellow onion sucks? White onion (in chili, salsa, etc) I don’t mind, and might even miss if it were left out. Red onion, it kinda depends, I often don’t want as much as they put on a burger, but I’ll leave some small amount on. But, all the recipes that call for yellow onion seem to be things I don’t like. I haven’t just tried one alone, to test, but can onion lovers chime in on whether yellow onion is distinctly different enough to be the kind I’ve hated much of my life?

Replies (3)

@TranscendentalEmpire@lemmy.today 2026-10-31 06:07

Yellow onions aren’t usually better for cooking, especially for caramelizing. White and red tend to be better used fresh or pickled.

Open ##5499301
@elephantium@lemmy.world 2026-11-01 03:36

I hated onions as a kid but enjoy them as an adult. Yellow onions are kind of the “default” onion in my mind. Basically anything cooked in a skillet can start with some onions in butter or oil. Or as part of the base to start a soup. Most of the time, the onion itself kind of fades into the background, adding some sweet notes to a dish. Red and white onions are more likely to be used raw (chili topping, pico, added to some salads…). But if I’m cooking, it’s usually a yellow onion.

Open ##5500885
@pishadoot@sh.itjust.works 2026-11-01 04:29

The three main onion colors have different strengths. Red - best raw. Great diced or sliced as a topping for salad for example, pizza, or maybe chili. White - holds texture very well. “Clean” taste, not overpowering. Great mixed into pico, salsa, etc. Can also be a good topping for chili. Yellow - best cooked into food. Has highest sugar content, so amazing for low and slow cooking when you want a sweet (carmelized) taste, or just a nice mellow taste in a stew. Not great to eat raw compared to the others. You say you don’t like recipes that call for yellow onions… What do you mean?? You don’t like cooked food? Almost every recipe that calls for cooking an onion will call out yellow onions. Please give examples of recipes that you don’t like that call for yellow onions, I will try to work with you. You seem like you are open to new things. At the end of the day you might just not like yellow onions. But it might be a texture thing (they can get mushy) or you’re accidentally putting them on stuff raw when a red/white is more appropriate.

Open ##5501548