A selection of onions.
Onions Have Layers. Here Are The Differences Between Some Favorites
By Natasha Brooks
Each onion variety is different, as yellow onions are great for cooking roasts, sauces, stews, and stir-fries, while red onions are commonly eaten raw in sandwiches and salads. For onion rings, sweet varieties work well, while white onions enhance salsas and chilis, and although we think about green onions as long stalks with white bulbs, there are different types of green onions.
Green onions and scallions are often mistaken for each other, as scallions are the younger, milder version of the green onion. Green onions are kept in the ground longer until they grow a white bulb, and while scallions and green onions can be found year-round, they are naturally plentiful in spring and summer.
Spring onions can also be confused with the standard green onion, but they are usually thinner and have a larger white bulb prized for their flavor. Chives can be a suitable substitute for the stalks of green onions, and leeks are gentle giants among green onions that lend themselves to hot dishes like soothing soups.