2- Yellow Onions
More often than not, yellow onions are our go-to variety, kind of like an all-purpose onion. They tend to have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook.
Yellow onions are usually fist-sized and have a fairly tough outer skin and meaty layers that can be difficult to cut (and will almost always make you cry.) The only variety of yellow onion that we are most likely to find in the store are Spanish onions. We find this kind of yellow onion to be slightly sweeter and more delicate in flavor.
1- Red Onions
With their deep purple outer skin and reddish flesh, these are really the black sheep (or more appropriately the purple sheep) in the onion family.
Despite the fact that they look so different, red onions are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. They tend to lean more towards the sour-end of the flavor spectrum. Red onions are most often used in salads, salsas, and other raw preparations for their lovely color and relatively mild flavor.
A quick tip: if you find the flavor of red onions too astringent for eating raw, as many do, try soaking them in water before serving.
What do you think of this important difference between these onions? Do you like a particular kind more than another? Share your thoughts in the comments section below.
Source: Tiphero.com
