There are many types of onions and knowing which type of onion to use and when will add flavor and dimension to your cooking all season long! 

Onions are a versatile ingredient used in everything from roasted meats and pasta to soups and stews. They’re even added to some cocktails! They can be sweet and mild, or savory and intense. There are dozens of types of onions out there, and each onion variety has its own unique flavor profile, and purpose in the kitchen. 

Knowing which type of onion to use, and when, will give you the perfect flavor every time. Take a look at this quick guide to help you navigate onions with ease.

Sweet onions

Sweet onions are mild onions, and they’re wildly popular in the kitchen. Different types of sweet onions include Walla Walla, Vidalia, and Texas Sweet. The softer, sweeter flavors found in sweet onion varieties are due to the lack of sulfur in these onions. The more sulfur an onion has, the more pungent its flavor - and scent.

Chefs love adding sweet onions to relish recipes, onion dips, or caramelizing them for hamburgers, roast chicken dishes, or game day hot dogs. This sweet onion dressing is also a delicious salad dressing where the sweet onion is the star.

Red onions

Red onions have a distinct flavor that’s intense and slightly peppery. To achieve a mellower flavor, many people make pickled red onions, or grill them for vegetable platters and sandwiches. Raw red onions can also be used in side dishes like cabbage slaws. The bright red and purple coloring of red onions doesn’t just give a flavor boost to leafy salads, it adds a nice pop of color too.

White onions

The first thing you may notice when you cut into a white onion is its crispness, which comes from this onion’s high water content. Like red onions, white onions can be pickled for use in vinaigrettes, added to Mexican dishes like guacamole and tacos, or used as a base in soups, and stir-fries. White onions are also the best onions to use for onion rings.

White onions can also be substituted for yellow onions in most recipes.

Yellow onions

Next to white onions, yellow onions are the most popular cooking onion. You’ll find them piled high at nearly every grocery store. Like white onions, yellow onions have a higher sulfur content but, when cooked, they become sweet and mellow. This makes yellow onions great for recipes that require caramelized onions.

Yellow onions are kind of a jack-of-all-trades, so if you’re ever unsure which onion to use in a recipe, a yellow onion is the safest bet. They are great in soups, stews, and chilis, like this chicken chili.

It’s worth noting that in some places, yellow onions are called brown onions.

Pearl onions

These small onions just might be the only onion that can do double duty in the kitchen, and the home bar, if you happen to enjoy a classic Gibson Martini.

They are small, bulb onions that have a soft, sweet taste. White pearl onions are the most common type of pearl onion, but you may also find red or yellow pearl onions periodically. 

If you have a recipe that calls for pearl onions, but you’re short on time, you can typically find frozen packages of pearl onions at your local grocery store. These pre-peeled onions can quickly and easily be added to just about any recipe that requires pearl onions.

These onions are a crucial ingredient in everyone's favorite French bistro dish, coq au vin. These onions can also be pickled, caramelized, or creamed and served as a side dish.  

Shallots

Milder and sweeter than most onion varieties, the shallot is a kitchen staple every home cook should have in their pantry. Slice shallots and serve them on top of grilled steak, or dice them for salad dressings. Shallots are frequently used in French recipes and you’ll see them in red and white wine sauces, tartins, and vinaigrette dressings.

What’s great about this type of onion is that when they’re stored properly, shallots have a long shelf life: up to two months! Place them in a cool dry area of your kitchen that gets plenty of air circulation. A cupboard or pantry shelf works great.

Scallions (aka Green Onions)

Scallions are long-necked onions with a small bulb at the end of the stalk. These onions are the result of harvesting other types of onions early. Unlike their onion counterparts, scallions are sold in bunches. Both the green shoots (or neck), and the small onion bulb, are edible and useful in the kitchen. 

The bulb of the scallion has a flavor similar to a mild white onion, while the shoots have an aromatic, almost herbaceous taste.

You'll find scallions in many Caribbean-based recipes. Scallions can be slow-cooked or braised whole and served alongside chicken or fish dishes. Green scallion shoots can be sliced and added to a ton of recipes like stir-frys, soups, dips, and ramen noodles.  

If you are wondering how to use dried herbs, then look no further. Here are the best tips for using dried herbs in all your recipes.

When it comes to herbs, it all boils down to personal preference. I love fresh herbs, but there would always be a space in my heart for dried herbs for cooking, especially for a pot of stew and other special meals! 

Dried herbs are essential in any cooking space. They are budget-friendly ingredients that introduce a tasty flavor to suitable meals. 

Dried herbs and fresh herbs indeed hold different flavors. They have a mucky and more savory flavor, not to mention that these herbs can be stored much longer than fresh herbs.

How to use Dried Herbs in Cooking

While cooking with dried herbs, you want to use a reduced quantity instead of what would have been used if the herbs were fresh. It means one tablespoon of fresh Rosemary will be substituted with one teaspoon of dried Rosemary. As a rule of thumb, always use ⅓ the quantity when replacing fresh herbs with dried herbs.

It's best to add fried herbs early in cooking. Dried herbs are at their best when they are rehydrated. Rehydrate your herbs by introducing them to your meal at the beginning stage of the cooking or the middle stage at most, giving the dried herb enough time to soak up the juices from the food and release flavor.

Utilize dried herbs in meals with a long to average cooking time and a suitable amount of liquids—meals such as soups, stew, pasta, and braises.

Dried herbs are the best choice when preparing smoked fish, smoked meats, or barbecued fish and meats. Make a nice spice coating for your proteins with the right dried herbs of your choice. 

Bloom the herbs

Blooming the herbs is when dried herbs are quickly fried in a tiny amount of oil or butter to get a deep flavor. You can also bloom your herbs and spices together. It's primarily used for sauces, marinating, or dressings. Rather than spray dried basil on a pizza, cook it in a bit of oil and drizzle on top. 

The Best Dried Herbs to use For Cooking

1. Dried Oregano:

Dried oregano is an irreplaceable herb for Italian and Mexican dishes that require cheese and tomatoes. It has gained recognition and is deemed to be better dried than fresh.

It is a vital pizza topping, and it releases a beautiful flavor when used in chicken, beef, and meatballs. 

2. Dried Bay leaves:

Dried bay leaves are an essential dried herb that adds a subtle sweetness and aroma to pasta, rice, stews, soups, and meat stock. To get the best out of the bay leaf, split the dried leaves before tossing them into your meal. 

It is also an excellent option for flavoring rice puddings and custards.

3. Thyme:

Dried Thyme is a versatile herb used for various dishes, such as soups and stews. This herb also comes in handy in different seasoning proteins, including chicken, roast fish, boiled fish, beef, lamb meat, and meatballs.

Dried thyme has a unique flavor that it gives to each meal it is used. 

4. Lavender:

To get the best out of dried lavender, drop a small amount on a well-oiled fish and lamb meat, go ahead to fry or roast your proteins and be rewarded with a mouth-savoring taste. Dried lavender is also ideal as a flavoring for custard or ice cream. 

5. Rosemary:

Dried Rosemary releases its fragrance in slow-cooked meals, such as braises, lamb meals, Italian-style soup, and stews. You can use Rosemary at your discretion but take note to only use a little as it can be spikey and leafy in dishes. It is also used to stuff whole fish and chicken before getting fried or roasted.

6. Dried Mint Leaves:

Dried mint leaves are famous for making a relaxing cup of tea. But they are also an excellent choice in seasoned butter for chicken, seasoning lambs, Greek dishes, and pea soup. Dried mint has a strong and distinctive taste. Note to use sparingly.

The Best Way to Store Dried Herbs

As you begin your collection of herbs, you want to ensure they are correctly stored for the highest efficiency and give off the desired taste.

• Store your herbs in a cool spot. You can keep them in kitchen cabinets that do not get sunlight. And away from the gas to prevent heat from getting to them. You can also store them in a freezer, but don't forget to label them.

• Keep them in an air and water-tight container or plastic bag. It prevents oxygen from entering the herbs and tainting their originality.

How Long do Dried Herbs Last?

Dried herbs have a longer lifespan than fresh ones. They generally last for 1-3 years, depending on the type of herb. 

Herbs that last 1-3 years include:

• Bay leaves
• Oregano
• Thyme
• Sage

Herbs that last 2-3 years are mostly ground herbs which include:

• Seasoning blends
• Garlic powder
• Chili powder
• Ground turmeric