What type of onions do you use?

[Yorky]

Got to love quick pickled red onions for tacos and avocado salad.

My pickled onions (red or white) take at least one month to mature.

 

[CraigC]

My pickled onions (red or white) take at least one month to mature.

The ones we make are thin sliced and only pickle for a few hours before use.

 

[medtran49]

The ones we make are thin sliced and only pickle for a few hours before use.

They are basically used as a garnish on dishes. See page 9 of the dinner thread, our meatball tacos.

 

[SatNavSaysStraightOn]

I usually use either brown or red onions and will always have some at home. Most things I cook start with an onion or two!
I'll also use green onions (not spring onions, but exactly like a brown onion but been instead!), white onions, and spring onions when a recipe calls for it, or in the case of green and white onions if they are currently cheaper than brown (sometimes they are). Plus I grow purple spring onions (along with green, white and brown onions) to add a little colour to salads.

Shallots and I have an interesting relationship. If it is a new recipe that calls for them, I'll buy them and try it but often next time around I'll substitute them for another cheaper onion type unless it's a special occasion or in making the dish for someone else. Finances mean shallots are a luxury not a necessity.

 

[Morning Glory]

Finances mean shallots are a luxury not a necessity.

Not any longer (for me) as Aldi sells beautiful banana shallots for 99p a pack!

 

[Yorky]

Finances mean shallots are a luxury not a necessity.

I suppose we are lucky here in some ways. The shallots I pictured in #13 were around 40 US cents (US$ 0.80/kg). That is actually slightly cheaper than brown skinned onions.

 

[Dados1950]

Favorite is raw red onions but spouse only likes them cooked.

Yellow onions and shallots, if want a milder taste.

 

[swasthika]

I usually use brown skinned ones for cooking and in salads and sandwiches. I also use red ones for cooking, especially if it is a dish where the liquid needs a bit of colour (it usually looks like a thin gravy colour-wise but depends what herbs and spices are used with it), and spring onions when they are in season in salads and also some international dishes (especially Chinese).

Sliced Onions with brown coat is better than this if we boil to the core

 

[Charys]

If a recipe doesn't state the type, I use brown for standard casseroles and things which need that strong taste and more 'British things'. I use equal amounts though weekly of red onions, and generally they are my 'go to' as I love the more subtle flavour and colour they add. Shallots(chopped or whole) and smaller white onions and spring onions I also use.