Onion type selector

Work out whether this dish wants yellow, white, red, sweet, shallot, or scallion onions. The page scores them by recipe, cooking method, flavor target, color needs, budget, and cut style instead of making you read three contradictory blog posts.

Pick the job

Results update instantly. Use the button only if you want a shareable URL.

Dish or use case How will the onion be used? Flavor target Color matters? Shopping mood Cut style

Why this is better than a static chart

Separates the real kitchen jobs: raw bite, long sweetness, roasting, pickling, and visual color are not the same problem.
Ranks substitutes instead of assuming you have the ideal onion on hand.
Treats cut style as part of the choice, because rings, wedges, and fine mince punish different onions in different ways.

The page is aimed at supermarket-aisle and weeknight-cooking decisions, not onion cultivar collecting.

Quick rules of thumb

Yellow onions are the safest default when a recipe simply says onion.
White onions are usually the sharper, cleaner raw or fast-cooked option.
Red onions shine in salads, burgers, and pickles because color survives and the bite stays recognisable.
Sweet onions and yellow onions win most long-cook sweetness contests.
Shallots are a finesse move for fine mince, dressings, and gentler pan work, not the cheapest bulk option.

Scope

This is a cooking chooser, not a gardening guide and not a volume-conversion calculator. It is meant to answer the useful question first: which onion type belongs in this dish right now?

Read the launch note for this onion tool.

Common questions

Short answers for adjacent search queries and first-use questions.

When should I use yellow onions instead of white onions?

Yellow onions are usually the stronger all-round choice for longer cooking, roasting, soup, and caramelizing. White onions tend to read sharper and cleaner, so they often work better in salsa, tacos, and other quicker or raw uses.

Are red onions only for raw dishes?

No. They are strongest raw, pickled, or lightly cooked, especially when color matters, but they can still be roasted or grilled. They are just usually a weaker fit for long, sweet cooked-onion jobs than yellow or sweet onions.

What is the safest substitute if the recipe just says onion?

Yellow onion is the default safest stand-in for a vague recipe. If the dish is mostly raw, white or red may be closer. If the dish depends on delicate sweetness, sweet onions or shallots may be the better fallback.