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26 Different Types of Onions

Photo college of different types of Onions

Table of Contents Show

Quicklist: Onion Types

  1. Bermuda Onion
  2. Boiling Onion
  3. Brown Onion
  4.  Chives
  5.  Cipollini Onion
  6. Cocktail Onion
  7. Creole Onion
  8. Egyptian Onion
  9. Green Onion
  10. Leek
  11. Maui Onion
  12. Mayan Sweet Onion
  13.  Pearl Onion
  14. Pickling Onion
  15. Red Onion
  16. Red Wing Onion
  17. Shallot
  18. Spanish Onion
  19. Texas Supa-Sweet Onion
  20. Torpedo Onion
  21. Tropea Lunga Onion
  22. Vidalia Onion
  23. Walla Walla Sweet Onion
  24. Welsh Onion
  25. White Onion
  26. Yellow Onion

Where would humanity be without the onion? We would have shed far fewer tears, we would have no appropriate analogy describing our protective personalities, and our soups and sauces would be far inferior to what they are now.

Onions are vegetables that belong to the amaryllidaceae family and the genus allium. A staple in prehistoric diets, they have been cultivated for at least 5,000 years.

There are hundreds of onion species, and depending on the onion variety, they will vary in overall shape, size, color, growing region, and most importantly, flavor!

Did you ever wonder what it is that makes us cry when we cut open an onion? Well, onion juice contains sulphuric acid which causes our eyes to create moisture because of the stinging sensation.

Keep reading to discover all the different types of onions. We’ll also go over all of the beautiful ways that onions can be used — from growing them from bulbs to putting them in salad dressings or French onion soup. You can make caramelized onions, pickled onions, onion rings, and there ain’t nothing wrong with just eating them raw.


Types of onions

Related: Types of Shallots | What Goes with Chili | Herbs to Grown in Water on Your Windowsill | Vegetables and Herbs for Symbiotic Farming 

Onion Nutrition Chart

Onion Nutrition Facts Chart

Onions are one of those super vegetables. Not only are they good for you, but they add an abundance of robust flavors to our favorite dishes. Sometimes the most healthy vegetables can be a little bit on the bland side (yea, I’m talking to you, kale) but that is not the case with onions. We like something with a little bit more of a pungent flavor around here.

What is an Onion?

Though most of us know the plant as an onion, it’s also referred to as a bulb onion or common onion. They are technically a biennial (maturing over two years) but in most gardens they are treated as an annual and harvested after their first growing season.

Much like a root vegetable, we actually eat the bulb, or technically the root system of the onion plant. An onion bulb is an underground stem that is shortened and compressed. The bulb itself is comprised of scale-like leaves (this is the part we eat!).

The leaves emerge very fleshy and juicy, but as harvesting season approaches, the outer foliage dies and becomes dry and brittle. This acts as a natural preservation tool for the onion, and why most onions don’t need to be refrigerated.

Once an onion is harvested it is ready to go and can be used at any time in a myriad of ways: Cooked, pickled, fermented, raw or even dried to make an awesome garnish.

Different Types of Onions

1. Bermuda Onion

Bermuda onions against the green background.

American writer Mark Twain visited the island of Bermuda eight times. In 1877, he wrote in The Atlantic Monthly, “they grow at least two onions in Bermuda to one potato. The onion is the pride and joy of Bermuda. It is her jewel, her gem of gems. In her conversation, her pulpit, her literature, it is her most frequent and eloquent figure. In Bermudian metaphor it stands for perfection, — perfection absolute. ”

Bermuda onions are great for both stuffing and baking, mainly because of their large size. They have a slightly sweet flavor that won’t overpower the rest of the ingredients, and they are a favorite on certain holidays. If you need a replacement for either Spanish onions or shallots, the Bermuda onion is what you should choose. 

Bermuda onions originated on the Bermuda islands, but are also popularly grown all over the United States, especially in Texas. The Bermuda onion is commonly used raw in salads and sandwiches, but they are great for cooking, as well.

Their sweet and mild flavor makes them just as versatile as the common yellow onion. They come in a large bulbous shape and can be either white, yellow, or red.

2. Boiling Onion

Boiling onions on a wooden table.

The boiling onion is very similar to a pearl onion, though it is about twice as large. They are about an inch in diameter and round in shape. They are a great dry onion that can be kept for a long time in a pantry.

Boiling onions have a very mild flavor, though not mild enough to be used raw. They are commonly used as whole onions to be added to soups, stews and braises.

3. Brown Onion

The brown onion is one of the most popular types of onions used for cooking in Australia. There are many types of onions that are marketed as brown onions, but the real brown onion has very crisp, white flesh surrounded by papery thin brown skin.

The flavor of a brown onion is a bit too strong and spicy to be eaten raw, but they make for the perfect cooking onion. They are great as caramelized onions, onions for soups, and make great dried onions, too.

4. Chives

A bundle of chives on a wooden cutting board.

Yes, chives are a type of onion, and they are perfect for making salads and soups with a little more kick. In fact, they provide a spiciness to any dish you include them in, so if you want some extra oomph for your next casserole or main dish, chives are the perfect ingredient. You can also use them in eggs and creamed soups for a little extra flavor.

Chives are most commonly used raw. Their fresh and mild spicy flavor will always ensure a necessary punch of freshness to any dish.

5. Cipollini Onion

Cipollini onions

Cipollini onions, native to Boretto, Italy, are usually a white, beige or brown color. They have a rich, sweet taste and are perfect to caramelize or roast. They also taste great in salads. One variety of Cipollini onion is known as the Bianco di Maggio, which is white in color and has a sweet taste.

Cipollini onions are also an excellent choice for French onion soup. Used with other types of onion, the Cipollini adds a sweet and robust dimension to the soup.

6. Cocktail Onion

A bowl of pickled cocktail onions.

Also called Silver Skin onions, cocktail onions are sweet and very small. If you see pickled onions in a store, it is likely going to be cocktail onion. They are often used to garnish cocktails and in recipes for various cheeses and bread.

The cocktail onion is actually an immature onion that is harvested before it is fully grown. The outer layers are peeled off before the onion is pickled. They’ve got a super pungent flavor.

The classic vesper martini is garnished with a cocktail onion. To be honest, they are more of an outdated garnish (we all remember what happened to the sun-dried tomato) and they are not commonly used in cooking as much.

7. Creole Onion

Small and red, Creole onions are very spicy, and they are perfect for adding a little kick to your dish. They are mostly grown in southern climates and have been used in Creole cuisine for centuries.

They are short day onions that have a flattened bulb shape with spicy purple flesh. They are a special heirloom variety that has a very pungent smell. Though they have an intense flavor, they are most popularly used as raw garnishes for that extra oomph.

8. Egyptian Onion

Egyptian onions

The Egyptian onion is also known as the Egyptian walking onion. It gets this name because it’s odd growing pattern. Basically the plant produces bulblets where flowers would usually grow. Once the bulblets become too heavy, the stalks tip over and the bulblets plant themselves into the ground. This creates an interesting “walking” growth habit.

These Egyptian onion bulblets are edible and are said to taste very similar to shallots, only slightly more intense in flavor. They can be eaten both raw and used for various cooking recipes.

9. Green Onion

Green onions

Also called a spring onion, green onions are great in dishes such as sandwiches, stir-fry dishes, and various types of dips. They have a mild, peppery taste, and they can be eaten raw. 

Green onions are interesting because their flavor changes the closer you get to the bulb. The very tips of the plant that are most dark green will have a more mild flavor and a more dried leaf, and the lower down you go the juicier and more flavorful the plant becomes.

10. Leek


Leeks are very versatile onions and they go great with meats, such as bacon. If you’re cooking something slowly from scratch — including stews and soups — they are the perfect ingredient to add. In fact, you can find many soup recipes that include leeks if you search the Internet.

Leeks are awesome because even though the tops of the leaves are edible, they can also be steeped in a slow cooking broth, so that no part of the plant has to be wasted. The bottom half of the leek should be cooked before eaten.

11. Maui Onion

Maui onions on a wooden table.

With a sweet and juicy flavor, Maui onions are great when marinated, grilled or caramelized. The taste of Maui onions really comes out when you use them in sandwiches, onion rings and various salads.

The Maui onion grows only in Hawaii, traditionally on the slopes of the dormant volcano Mount Haleakala, as it requires volcanic soil to grow. The onions are extremely sweet, and lack the sulfuric acid that causes tears when other onions are cut. They are also very juicy due to their high water content.

Hawaiian islanders will traditionally eat the Maui onion raw because of its wonderful sweetness, though when cooked they become even sweeter.

12. Mayan Sweet Onion

The Mayan sweet onion can be found in the United States during the fall and winter months, and they are very juicy and mild, especially when eaten fresh. They become incredibly sweet when they are cooked, and their high sugar content makes them the perfect candidate for caramelized onions.

This sweet onion variety is quite a bit sweeter and less pungent than other onions. This makes them much easier to cut up as they have a lower sulfuric acid content.

13. Pearl Onion

Pearl (Button) onions

Also called Button or baby onions, Pearl onions are small and have a mild, sweet taste. In fact, they are so small that they can be used whole after they’re peeled, and they are perfect for pickling and for making your gravy taste even yummier.

Pearl onions have very thin skin and can be rather tedious to peel, so make sure to leave yourself plenty of extra prep time if you choose a recipe that contains pearl onions.

14. Pickling Onion

Pickling onions soaked in dark balsamic vinegar.

Pickling onions are very strong and pungent. They are great for casseroles and in fact, they can be used as a substitute for almost any other type of onion. They are also frequently pickled, hence their name.

Keep in mind that an onion is already intense enough in flavor, and pickling them makes them all the more intense. This onion type is only for those who aren’t afraid for a punch in the face of flavour.

15. Red Onion

Red onions

Red onions have a sweet, but mild flavor and they are perfect when you’re roasting meats and wish to add a little more kick to the dish. They are good when added to salads and sandwiches, and you often see red onions on antipasto trays, as well.

Delicious when roasted, they are also mild enough in flavor to be eaten raw — the perfect salad or sandwich garnish.

16. Red Wing Onion

A bowl of sliced red wing onions beside a half cut and whole pieces of red wing onions.

Naturally red in color, Red Wing onions are very mild and great for adding to sandwiches and salads. You can also cook them, but they are usually tastier eaten raw.

They are similar to the classic red onion, though slightly less mild in taste. They also usually have less dry outer skin and more fleshy leaves.

17. Shallot

Shallots on wooden chopping board.

Although not a true onion, shallots are usually considered a type of onion and look a lot like green onions or leeks. They are usually found in recipes for dips, sauces, and dressings, and have a very delicate, mild flavor. There is also a Thai shallot, which is a little less pungent than the European varieties which do well in spicy pastes.

Shallots are commonly used in French cuisine, and truly can’t be beat when they are cooked in butter. Using shallots and Cipollini onions in a French onion soup will knock the socks off of your dinner guests.

18. Spanish Onion

Spanish onions

Great for stuffing and for making the perfect onion rings, Spanish onions look a lot like regular yellow onions and have a sweet taste. They also have a lower water content than many other types of onions.

The Spanish onion is actually a type of yellow onion. In some supermarkets where there isn’t a great selection of onion types, the Spanish onion will be sold as a simply yellow onion.

The Spanish onion is quite large with a color range from yellow to red. They are quite juicy mild in flavor and have more of a sweet taste. The delectable bulbs, often used raw, are great in salads and sandwiches.

19. Texas Supa-Sweet Onion

Also called the Supersweet onion, these onions actually have a mild, delicate taste. They are often used for sandwiches, salads, and even certain types of salsa.

In Texas they say that the Texas Super Sweet onion is so sweet that you could eat it like an apple. Talk about bad breath for days! These onions are jumbo-sized and can grow to be about the size of a baseball. They have very sweet white flesh and thick yellow skin.

20. Torpedo Onion

Torpedo onions

Torpedo onions have a lot of sweetness to them, and they are excellent when either pickled or grilled until they’re tender. These are a red Italian specialty onion.

Commonly growing to eight inches in length and only three inches around, they have purple or red skins and pale red flesh. Their mild sweet flavor allows them to be eaten raw though they are just as pleasant cooked.

21. Tropea Lunga Onion

Tropea Lunga onions

Common and popular in Italy, Tropea Lunga onions are well known for their zesty taste. When they are grilled, they are even tastier, and they become more fragrant, as well. They are an heirloom variety that originated in southern Italy.

These elongated bulbs have red skins and very crisp pink flesh. The mild flavor makes them perfect to eat raw, though they are great for pickling and roasting, as well.

22. Vidalia Onion

Vidalia onions

Especially popular in the South, Vidalia onions are extremely sweet, making them the perfect onion for eating raw. Add them to your favorite hamburger or other sandwiches, and any other dish you wish to have a sweet taste.

23. Walla Walla Sweet Onion

Walla Walla Sweet onions

Walla Walla onions have a rather complex taste that is mostly sweet in nature. They are usually either eaten raw or cooked only slightly — you can find them in recipes for quiche, pizza, pasta, and a variety of salads.

The Walla Walla onion is truly huge and low in sulfuric acid, which means that they will be less spicy and won’t cause any tears when you are chopping them up.

24. Welsh Onion

Welsh onions

With a look that is similar to green onions, these onions are used in a lot of Asian dishes and in fact, have nothing to do with Wales. Welsh onions are native to China, and are slightly bigger than green onions. They are perfect for a variety of stir-fry dishes.

They are also known under the names of bunching onion, long green onion, and they are actually a type of scallion rather than an onion. They do not produce bulbs, but instead have long and hallow leaves and scapes.

25. White Onion

White onions on a wood plank table.

White onions have a very pungent, strong flavor and should only be used when a strong flavor is what you want. They can be used in a variety of salads and for general cooking purposes.

White onions feature one of the more intense of the onion flavors, and can easily be identified by their white skins and white flesh. They taste far better when they are cooked, but be warned, these tend to sting the most when you are chopping them up.

26. Yellow Onion

White onions in a rattan container.

Yellow onions have a pungent taste, although not nearly as pungent as the white onion. Sometimes confused with Spanish onions, yellow onions are used for numerous recipes, especially when you’re looking for a kick to your dish.

Yellow onions, a staple to any pantry,  are one of the most common onion types that you’ll see in the grocery store.

Best Types of Onions and Uses for Burgers, Salads, Onion Rings and More

Different types of onion on a wooden background.

Best Onion For Burgers

That Satisfying Crunch When You Bite Into A Burger With Onion On It Means A Lot To Diners. What Type Of Onion Provides That Crunch?

Most restaurants buy 50-pound bags of yellow or white onions at a time because bulk buying is ultimately cheaper. The employees slice and dice them as the recipes dictate. For burgers, you don’t want the taste of the onion overpowering the taste of the burger and some restaurants use red onions for just that purpose. 

For my money, even if it makes me cry to cut them, yellow onions go best on a burger. When you combine the yellow onion with the other vegetables and condiments, they don’t so much disappear into the other flavors as add a little kick to them.

Best Onions For Onion Rings

If You Love Onion Rings, There’s Only One Onion You Can Use

A plate of onion rings with tomato dip.

Onion rings taste like nothing else. The breading varies by the cook. One of the most popular is a beer batter that’s used on fried fish, fried chicken and onion rings. Other batters include the original flour and egg batter and the Japanese-type tempura batter. The point of the batter is not to overpower the taste of the onion, but the batter is what makes everything taste so good.

The only onion you can use in onion rings is a sweet onion, which includes Vidalia, Maui, and Walla Walla sweet onions. It isn’t strong enough to block out the taste of the batter. The crunch and the sweet flavor can be very satisfying. 

Best Onions For French Onion Soup

Julia Child Used Yellow, Alton Brown Used Sweet and Martha Stewart Used Yellow. It’s Onions, and We’re Talking About French Onion Soup

A pot of French onion soup.

The type of onion used in French onion soup is integral to the taste. French onion soup is deep and rich with a beefy kind of flavor. The caramelized onions add a touch to the soup that’s very important. If the onion is too strong, the soup will taste awful. If you can’t taste the onion at all, then what’s the point?

Sweet onions like Vidalia caramelize and don’t overpower the soup. They have the heaviest sugar content of all the types of onions and taste best in recipes in which the onion needs to play well with others. 

Best Onions For Pickling

Why in the World Would You Pickle an Onion? You’ll Be Surprised at the Answer

A jar of pickled onions.

Pickling has been necessary to preserve food since ancient times. With no refrigerators or freezers, the ancients had to find a way to keep their food for a long period of time. Pickling worked, but it also had health benefits the ancients didn’t know about; they just enjoyed being screamingly healthy.

The onion itself, and the best one to use for pickling, is red onion, which has anti-inflammatory properties, antioxidants, immune system boosters, heart health protection, and much more. Pickling adds probiotics to the food, which contributes good bacteria to gut health. Pickling also destroys the sugars in the intestine that cause bloating and gas for those with Irritable Bowel Syndrome.

Best Onion For Soups

There are Dozens Of Ways to Incorporate Onion in your Soup as well as Using it to Garnish your Creation

A bowl of soup.

Soups are the best way to use up leftovers, fresh veggies on the way to going bad, and whatever meats or casseroles no one would eat the night before. Everyone loves soup. Even if someone dislikes onions, they’ll eat them in soup because it’s so good.

I, personally, use red onions for almost all my cooking (I’ve chopped enough yellow onions in pizza restaurants to last a lifetime. Red onions don’t make you cry.) However, you can put any onion you have on hand into soup, even sweet onions. The textures of the meats and vegetables make the blending of the tastes more palatable. In other words, the onion will blend in. You can even use chopped green onion on top of the soup as a garnish. 

Best Onion For Grilling

Ah, Summer Grilling by the Pool – Burgers and Dogs, Chicken and Steaks On The Grill, and Don’t Forget the Onions

Two skewers of vegetarian kebab.

It just isn’t summer without the mouth-watering aroma of something cooking on the grill. Even if it’s only burgers and dogs, tossing some onions, tomatoes, and mushrooms on the grill beside them makes you the most popular guy in the neighborhood. If you’ve got some picky eaters, though, using a certain type of onion on the grill will help tremendously.

Here is where white onions shine. Eating them raw gives you a bit of a tang, so they’re perfect on sandwiches and salads. When you grill them, though, they caramelize nicely. Pile those tomatoes, mushrooms, caramelized white onions, and cheese on a burger for a lovely Swiss mushroom burger or on sausages for the best hot dog you ever had.

Best Onion For Caramelizing

Most People are More Familiar with Raw Onions, But When They Do Eat Caramelized Onions, It’s Special

Caramelized onions

They’re just lovely atop a juicy, dripping steak. You can’t have a Philly cheesesteak sandwich without them. Some types of pizza pop using caramelized onions (a mega-steak pizza just isn’t the same without them.) They’re a choice of toppings on many sub-sandwich offerings. 

The perfect onion for caramelizing is in the onion family but looks nothing like the most recognizable kinds. Leeks and shallots look much like green onions before full maturity. At maturity, they both appear a bit pear-shaped. They are both white with a mild flavor, which caramelizes nicely. If you’re not used to using leeks and shallots, then combine them with the onion of your choice (red, white, and sweet onions caramelize well) until you get used to the flavors.

Best Onion For Salad

What’s Your Favorite Salad? Would You Believe There’s an Onion for All of Them?

A bowl of potato and egg salad.

I used a picture of potato salad with red onions, so you would see that green salads aren’t the only salads available. There’s a cole slaw, tomato, onion and cucumber salad, Brussels sprout salad, broccoli salad, pasta salad, antipasto salad, carrot salad, Waldorf salad, fruit salad, and I could go on with this list for a week. You use different types of onions for different types of salads. 

The thing about salad is that you want the colors, textures, and flavors to blend well without one thing overpowering the rest, and that includes the dressing. 

Thus, you want to use sweeter onions for most salads, such as shallots, green onions, sweet onions like Vidalia and red onions. My go-to onion for salads is Vidalia sweet onions. If I can’t get one, I’ll use red or green onions. These are mild flavors, and red and green onions add a pretty color to any salad.

Best Onion For Chili

Nothing Shouts Fall And/Or Winter Like a Piping Hot Bowl of Chili

A pot of homemade vegetarian chili beans with shredded cheese.

My favorite way to make homemade chili is to use a can of crushed tomatoes, white or northern beans (I don’t like kidney beans,) cooked ground beef, or tiny bits of steak, chopped onion and tomato sauce. Everybody’s different, so I use just enough chili powder to give it a tiny bite. Toss some shredded cheese on top, and a spoonful of sour cream, and you’ve got a hearty dish for a cold winter’s night. 

Now, about that onion. While it’s okay to use whatever type of onion is in the fridge or on the shelf, the best onion to use for chili is a yellow onion. They have a bit of a kick when eaten raw, but when they’re added to soups, stews, chili, salsa, and other preparations, they blend well without overpowering the dish. 

Best Onion For Mexican Food

Mexican Food is Wonderful in its Variety, Color, and Taste. Yet Mexican Cuisine Uses One Type of Onion Specifically

A plate of garnished chicken enchiladas.

I, personally, haven’t ever had an enchilada; my Mexican experiences stretch to tacos. Mexican cuisine just wasn’t part of my upbringing, so I don’t even recognize a lot of Mexican food in the grocery store. However, enchiladas are the quintessential Mexican food experience, and they only contain one type of onion.

The white onion is used in more Mexican dishes than any other. Its crisp texture and sharp taste enhance any dish. Chopped for tacos, sliced length-wise for fajitas, or caramelized for enchiladas, white onion adds a zing to any Mexican dish.

Best Onion For Guacamole

Blessings Upon The House of Whomever Devised Guacamole!

Flat lay of various Mexican food.

I use guacamole in my tacos and my nachos, and lately, I’ve begun to use it on toast. Avocado is one of those foods that turn plain old salads into something special. You can use it in place of mayo on sandwiches. It’s versatile and tastes incredible.

Adding onion to your guac poses a conundrum: which type is best? Each type of onion offers its own zing or sweetness. Most Mexican dishes use white onions. You can, however, use green onions or shallots in place of white onions. If you’ve never used them in guac before, start small and work your way up to see just how much to add to enhance the flavor of the dip.

Best Onion For Hot Dogs

Loading Up a Hot Dog Fresh Off The Grill is Almost More Fun than Eating It!

Hot dog sandwiches on a wooden chopping board.

Family reunions, block parties, birthday parties, and any occasion to break out the grill is the perfect time to load up a hot dog. They’re the kind of food that’s enhanced by almost anything you can think of: chili, salsa, cheese, pickle relish, chopped onion, sauerkraut, coleslaw, bacon bits, and the list is endless. Ah, but what kind of onion goes best on a hot dog?

If you’re going to pile a lot of good stuff on your dog, then use red or yellow onions for the color and crunch. If you’re a purist, though, and prefer your dog with a little mustard and onion, then use white onions. New York hot dogs are known for their crisp, diced white onions. They’re crisper and last longer than yellow onions. 

Best Onion For Roasting

Cooks Who Roast Their Vegetables Love Roasting Onions Alongside Them

Caramelized halved onions on a pan.

They’re tasty just by themselves or drizzled with olive oil or balsamic, served with other roasted vegetables, or roasted alongside meats. As they cook, the tart taste of the onion subsides into the sweet taste of the caramelized vegetable. This makes yellow onions the best onion for roasting. The sweeter varieties of onion would turn mushy, and that includes white onions, too.

Parts of an onion

Graphic illustration of the parts of an onion


Frequently Asked Questions

Where do Onions Come From? 

Humans have been growing onions for so long that we’re not entirely sure where they originated. However, most researchers believe that they first came from Central Asia, perhaps Iran and Pakistan. 

When Should You Harvest Onions? 

Onions are usually ready to harvest in the late summer and early fall, though you might start seeing some ripen by midsummer. You can tell that it is time to harvest when the top of the onion turns brown and falls over. 

Are Onions a Vegetable? 

Onions fall under the category of a root vegetable, along with carrots, parsnips, chives, garlic, leeks, and scallions. This is because it does not meet the criteria of a fruit, which includes seeds grown inside the flesh. Onion seeds grow on the flowers. 

Are Scallions Green Onions?

Scallions are sometimes referred to as green onions — these are alternative names for the same plant. While scallions are part of the genus allium, they are not the same as true onions. They are smaller and have a more mild flavor; they are usually grown for their leaves rather than bulbs. 

Are Chives Green Onions? 

Chives are often confused with green onions because their leaves look like smaller, more slender onion leaves. Despite the similar appearance and taste, chives are not related to onions. Instead, they are usually categorized as an herb. 

How Long do Onions Last? 

In general, onions last a few weeks to a month. However, if you store them in the right conditions, they can last as long as a year. The ideal conditions for onions are between 30 and 50 degrees Fahrenheit, in a cool, dark environment. 

How Long do Onions Last on The Counter? 

You can keep onions on the counter for two to four weeks, but make sure that they are in a dry place with good ventilation. This will keep them from growing mold and mildew and keep them safe to eat for a longer time. 

Do Onions Need to be Refrigerated? 

You can put onions in the refrigerator, but you don’t need to. The best way to store them is at room temperature in a cool, dark, dry place with good ventilation. 

How Long Are Onions Good in The Fridge? 

Onions last about two weeks in the fridge. Believe it or not, storing them in the fridge may shorten their shelf life. That is because onions absorb moisture easily, which causes them to grow mold. Your onions will last longer in a cabinet or on a shelf. 

Can You Freeze Onions? 

You can freeze onions. The best way to do this is to chop them before freezing; you can pull them out at any time and add them to soups, casseroles, or other dishes without even thawing them. 

Can You Freeze Green Onions? 

You can freeze green onions for three to four months. The most effective way to do this is to put them in a plastic bag or an airtight container. This will ensure that they stay fresh and don’t absorb freezer odors. 

How Long do Chopped Onions Last? 

While whole onions are happiest on a shelf, you do need to put chopped onions in the fridge. Put them in an airtight container or baggie and use them within 10 days.

Can You Freeze Chopped Onions? 

The best way to freeze onions is by chopping them and storing them in an airtight bag or storage container. You don’t even need to thaw them when using them — the pieces are small enough that they will quickly thaw with the rest of your dish. 

Where Should Onions be Stored? 

The best place to store onions is in a cool, dark, and dry place between 30 and 50 degrees Fahrenheit. A cabinet is ideal, as long as it has good ventilation to fight mold growth. 

Why Are Red Onions Purple? 

Despite their name, red onions are actually a deep purple color. This comes from their higher levels of antioxidants, most particularly flavonoids and anthocyanins. These compounds give the onions their dark color and have many health benefits.

Can You Caramelize Red Onions? 

You can caramelize red onions, but expect them to break down more slowly. They will still have a savory bite to them even once caramelized. Some people add a small amount of sugar to the pan to temper the flavor and speed up the caramelization process.

How Many Onions Are in a Cup? 

A cup of onions comes down to how finely you chop the pieces. One cup is roughly equal to about half of a medium onion, diced (not minced). 

How Many Onions Are in a Pound? 

This depends on the size of the onions you are using. As a general rule of thumb, two medium onions are roughly equal to a pound of chopped onions. 

Do Onions Have Carbs, Fiber, Sugar, Protein, Starch, And/or Iron? 

Onions are low in carbs and protein. They are high in fiber, sugars and iron. Onions contain no starch.

What Onions Are Sweet? 

The sweetest onions are quite literally the ones that are officially classified as “sweet onions.” The most common kinds include Walla Walla and Vidalia onions. 

Can You be Allergic to Onions?

It is possible to have an onion allergy, but it is more common to have an intolerance. Both conditions usually cause gastric distress. 

How Common is an Onion Allergy? 

While having an onion intolerance isn’t too uncommon, a true onion allergy is rare. People who are truly allergic to onions are usually also allergic to scallions and garlic. 

Can You Compost Onions? 

You can compost onions, but you should always chop them before doing so. A whole onion bulb can regrow in a compost pile, absorbing important nutrients.  Read our article on how to compost onions properly (it’s pretty easy).

Do Onions Need Full Sun?

Onions grow best in well-draining soil in full sun. 

Can You Pickle White Onions? 

Though shallots and red onions are the most popular choices for pickling, you can pickle any variety of onion, including white onions. 

How do Onions Reproduce? 

Onions reproduce asexually through bulbs, like other members of the genus Allium. 

Are Onions And Garlic Related? 

Onions and garlic both belong to the Allium family, along with scallions and leeks. 

What Should You do With Sprouted Onions? 

As long as there are no rotten or moldy spots, you can use a sprouted onion as you normally would. You can even cut off the sprouted green parts and use them like green onions. 

Do Onions Have Seeds? 

Onions grow from bulbs, so you might not think that they have seeds. However, onions do indeed produce seeds. They are biennial plants, which means that they flower in their second year. The seeds come from the onion flower. 

Why Are Onions Spicy? 

Officially, onions are not classified as spicy but aromatic. Their signature bite comes from sulfur derivatives, including thiosulfinates. 

Can Onions Damage Your Eyes? 

Although onions famously cause eye irritation when chopped, they can’t damage your eyes. When the plant cells are cut, it releases enzymes related to sulfuric acid, which causes your eyes to water. 

Can Onions be Canned? 

Onions can be canned. However, because of their low acid content, they should be pressure canned according to strict safety guidelines to avoid contamination. 

When do Onions Flower? 

Onions are biennial, which means they produce flowers in their second year. Flowering usually occurs in early to midsummer. 

Can You Drink Onion Juice? 

Onion juice has been touted as a treatment for gut health and even hormonal regulation. However, none of these claims have been proven; you are better off simply eating onions to reap their health benefits. 

Where Does Onion Powder Come From?

Onion powder is a common seasoning, but it is extremely simple: the “spice” is actually dehydrated onions, which are then ground up into a fine powder. This is an excellent way to impart a stronger flavor into dishes without taking the time to chop a fresh onion.