Complete guide to onion types: varieties, properties, and culinary uses

Introduction to the fascinating world of onions: variety, properties and uses

The onion (Allium cepa) is one of the most important and widespread bulbs consumed throughout the world. Its culinary versatility, low caloric intake, high fiber content and outstanding antioxidant properties have made it a fundamental pillar in the global gastronomyYou may think you know everything about onions, but the truth is that they exist. countless types and varieties, each with unique characteristics, colors, and aromas, adapted to different preparations and seasons. From classic yellow onions to exotic international varieties protected by designations of origin, this article will take you on a complete tour to learn about, differentiate, and make the most of the main types of onion, its properties, benefits, culinary applications and various tips for choosing, preserving and growing this essential vegetable.

General classification of onion types

Onions can be classified under different criteria, including:

• Skin and flesh color: white, yellow, purple, red, pink, gold, etc.
• Shape: spherical, flattened, elongated, cylindrical.
• Sabor: sweet, soft, spicy, strong.
• Texture: crispy, juicy, fleshy, delicate.
• Maturity and cycle: early, medium, late.
• Culinary use: consumed raw, stewed, stir-fried, pickled, caramelized, roasted, sauced, etc.
• Appellations of origin: varieties with special recognition and geographically protected.

Let's take a look at the most popular and internationally appreciated varieties, with a comprehensive description of their characteristics, applications, and interesting facts.

Yellow onion

La yellow onion It represents the most common variety and is used in most kitchens. It is distinguished by its golden or brown skin and white or creamy flesh. It is known for its robust flavor When eaten raw, it softens and acquires a delicate texture when cooked.

• Culinary uses: It is the star variety for stews, soups, roasts and, especially, for preparing caramelized onions thanks to its high sugar content.
• Conservation: It offers excellent shelf life, making it a favorite for long-term storage.
• Versatility: It is an all-round onion, suitable for both raw dishes (although milder options exist) and any cooking.
• Price: It is usually the most economical and widespread in the markets.

White onion

La White onion It is recognized by its completely white skin and flesh and its typically spherical shape. It has a slightly milder flavor than the yellow variety and has an added crunch.

• Culinary uses: It's used in sauces, stir-fries, omelets, salads, and for baking. Excellent for preparations that require quick cooking.
• Conservation: It is more delicate; it should be consumed soon after purchase, as it tends to deteriorate faster than the yellow variety.
• Properties: Ideal for those looking for less intense flavors but not too sweet.

Purple or red onion

La purple or red onion It is easily recognizable thanks to its purple, sometimes reddish, outer skin and violet inner layers. It offers a characteristic flavor mixed spicy and sweet touches, resulting in a very visually attractive look.

• Culinary usesIt's recommended to eat it raw to take advantage of its color and crunchy texture: in salads, guacamole, ceviche, and sandwiches. When cooked, its color tends to change to bluish or violet hues, and it can stain other ingredients.
• Benefits : Especially rich in antioxidants due to its pigmentation.
• Featured varieties: Red Wing, Tropea (Italy), among others.

Sweet onion

La sweet onion It is a name that groups together different varieties with a low pungency (spiciness) and a high concentration of sugars. Its shape can be flattened or round, and its skin varies from white, golden, brown, and coppery.

• Culinary uses: Perfect for fried foods, breaded rings, caramelized, raw salads and recipes where you want to minimize the characteristic spiciness.
• Emblematic varieties: Fuentes de Ebro (Spain – Designation of Origin), Vidalia (United States), Dulce de Cévennes (France).
• Digestive properties: Its lower level of sulfur compounds makes it easier to digest and causes less flatulence.

Slimy onion

La slimy onion It is a Spanish variety harvested early (spring to summer), very juicy, sweet, and with a light golden skin. It does not tolerate long storage periods, but is exquisite as a spring onion or spring onion and to prepare caramelized onion.

• Shape: Inverted conic; differentiated from others such as the spring.
• Uses: Fresh, in garnishes and as a base for numerous traditional Spanish dishes.

French onion, cipollini and pearl onion

The French onions (cipollini) and the pearl onions They are known for their small size, flat or round shapes, and very mild flavors. Cipollini onions have golden or red skin and are often used whole in roasts, garnishes, and pickles. Pearl onions, often white (although reddish varieties also exist), are used in dishes good gourmet food and sauces.

• Ease of use: They can be cooked whole and their preparation is simple, although peeling them can be laborious.
• Applications: Very popular in European cuisine for accompaniments and baked meat dishes.

Shallot or escalonia

La shallot (also called shallot, French onion or échalote) belongs to a sub-variety (Allium cepa var. aggregatum). It stands out for its elongated shape and clusters of small reddish or golden bulbs with purplish flesh. Its flavor is a delicate combination of sweet and spicy touches, with subtle aromas perfect for refined recipes.

• Culinary uses: Ideal for sauces, vinaigrettes, French dishes, seafood garnishes and raw or caramelized preparations.
• Availability: All year round, although its best time is spring and early summer.

Spring onions and green onions

La chive it is a plant of the family Allium (Allium fistulosum) recognized by its small, elongated bulb and crispy green stem. It is eaten fresh, both the bulb and the stem, providing smooth and fresh tasteIt is essential in salads, Asian preparations, and dishes where the intensity of a mature onion is not desired.

• Culinary usesIdeal for salads, oriental dishes such as sushi and stir-fries, and side dishes. Also used in traditional Spanish recipes such as remojón granadino.
• Conservation: It should be kept cold (refrigerator) and consumed fresh.
• Differences: It is necessary to differentiate the spring onion (native species or young onion) from the spring onion.

Shorts

El shorts It is a special type of spring onion originating from Catalonia, typical in festive celebrations called calçotedIts characteristic elongated shape is achieved by "shoehorning" the soil over the plant as it grows, forcing the bulb to stretch in search of light.

• Consumption: It is usually grilled and eaten with romesco sauce.
• Properties: Tender, sweet and extremely juicy.
• Mutual recognition: Protected by the Protected Geographical Indication Calçot de Valls.

Chive

El chive (Allium schoenoprasum), also known as "ciboulette", is an aromatic plant with thin, hollow green stems. It is mainly used as a condiment due to its delicate aroma. aroma and mild flavor onion.

• Culinary uses: Perfect for sprinkling on omelets, soups (such as vichyssoise or ramen), sauces, fish and cold dishes.
• Decorative applications: Its flowers can also be used to add color and aroma to some recipes.
• Cultivation: Very easy to grow at home both in pots and in a garden.

Grain or Valencian onion

La onion, Also called Valencian onion o Spanish yellowIt is one of the most cultivated and consumed varieties in Spain. It is large, spherical, with dark golden or reddish skin and white flesh, spicy and strong when raw, but softens after cooking.

• Conservation: Excellent, which makes it highly appreciated for storing and consuming in winter.
• Uses: It excels in all types of traditional recipes and culinary preparations.

Figueres onion

La Figueres onion It is a Catalan variety with a flattened shape, light violet color and flavor very sweet and softIt is mainly consumed raw, in salads, alongside cheeses and sausages, and is perfect for preparing "xató" and cold dishes.

Its crunchy texture and lack of heat make it a favorite for fresh dishes.

International onions with Designation of Origin

• Vidalia (United States): Notorious for its extremely sweet flavor, ideal for eating raw.
• Ebro Springs (Spain): The only one with DOP in Spain, delicate flavor, flattened shape and light color.
• Roscoff (France): Medium-sized onion, flattened shape and pink flesh, slightly spicy, crispy when raw and very resistant to sprouting.
• Residence of Tropea (Italy): Early, pinkish-white in color, with a strong aroma and sweetness on the palate. Widely used in jam preserves.
• Cévennes sweet (France): Color between pearly white and copper, smooth and creamy flavor when cooked.
• Ptujski Lük (Slovenia): Heart-shaped, reddish skin, white flesh with blue tints, slightly spicy and very fragrant flavor.
• Makó (Hungary): Onion with ivory flesh and bronze-red skin, very spicy flavor and excellent preservation.
• Nocerino (Italy): White, cylindrical, eaten like a spring onion, sweet and fragrant flavour, with its own DOP.
• Všestarská (Czech Republic): Dedicated to the Všestarská cibule PDO, it stands out for its high iron and vitamin B3 content.

Specially bred onions: season, sowing, and harvesting

The diversity of onion varieties It also responds to agronomic criteria and crop cycles. There are short-, medium-, and long-day onions, adapted to different seasons and regions, allowing for fresh bulbs to be available year-round. If you'd like to expand your knowledge of how to grow onions, planting onions correctly, this will make it easier to grow.

In traditional cultivation, spring onions are planted in the fall for harvest in the spring, while storage varieties are sown from spring onwards and harvested in the summer and fall, depending on the variety. The shape of the bulb is also important: there are round, flat, and egg-shaped onions.

Nutritional properties and benefits of onion

Regardless of the variety, onion is a highly recommended food for its excellent nutritional properties: If you want to learn more about its benefits, visit What benefits does white onion provide?.

• Low calorie intake (a medium onion contains about 44 kcal).
• Rich in dietary fiber, it improves digestion and prevents intestinal problems.
• Its content in Antioxidants helps fight free radicals and protects against cellular aging.
• Presence of sulfur compounds and flavonoids such as quercetin, with anti-inflammatory and antimicrobial potential.
• It helps strengthen the immune system and improves cardiovascular health.
• Essential for adding flavor, aroma, and depth to countless preparations.

Tips for choosing, preserving, and preparing onions

• ChoiceChoose firm onions, without blemishes or soft spots. The skin should be dry and tightly attached.
• ConservationDried onions can be stored in cool, dry, and well-ventilated places (except for fresh onions, which are refrigerated). Do not store them near potatoes, as this will encourage mutual deterioration.
• CuttingUse sharp knives to avoid excessive tears. If you want to soften the flavor of raw onions, soak them in cold water for a few minutes before serving.
• ConsumptionThere are onions specifically designed for raw cooking, while others are ideal for cooking. Use the appropriate variety for your recipe to achieve the best flavor and texture.

Culinary uses and techniques with onions: explore their versatility

In addition to traditional uses (stews, stir-fries, salads, sauces), onions allow for countless creative preparations: if you want to learn more about how to prepare natural remedies with onion In the kitchen, here are some ideas that will be useful to you.

• Soups: The famous French Onion Soup and regional variants.
• Pickles: Baby onions, pearl onions, and spring onions in vinegar.
• Stuffed Onions: Using large, sweet varieties like Bermuda.
• Caramelized and candied: Base for hamburgers, pizzas and side dishes.
• Fried rings: Especially with sweet onion.
• Roasts: Calçots and cipollini for seasonal dishes.
• Sauces and vinaigrettes: Shallots and chives provide subtle and elegant aromas.
• Finishing touches: Fresh chives on tortillas, soups and creams.

Interesting facts and curiosities about onions

• genetic diversityThere are more than 1200 varieties recognized in European catalogs.
• History: Its cultivation is ancient and is documented in ancient cultures of Asia, Egypt and the Mediterranean.
• botanical family: The onion belongs to the family Allium, which also includes garlic, leek, chives and spring onion.
• global presence: It is a transversal ingredient in the gastronomy of many countries and cultures.

Main diseases and pests in onion cultivation

The success of onion cultivation depends on correct varietal selection, irrigation management and prevention of common diseases such as mildew, rust and rot, as well as pests such as onion fly and thrips.

Enjoying the wide range of shades, colors, and shapes found in the countless varieties of onions is an invitation to experiment in the kitchen, discover traditions, and enrich our diet. Choosing the right variety for each use and season, understanding its properties, and combining cultivation and preservation techniques is the key to turning this everyday ingredient into a true culinary star on your table.