Brown, Red, White ... When to cook with which onion?

There are onions then their are onions ...

When we developed our range of wraps, we experimented with different varieties of onions.

The Carrot & Ginger, Tomato & Red Capsicum and Corn & Beetroot wraps all have a base of onion.

We tried brown, then red and finally white. 

We blanched the brown ... ok flavour but time consuming.

We soaked the brown and red in water overnight ... the flavour was still too overpowering.

We landed on the difficult to get but oh so mild, slightly sweet and crisp white onions. These onions give our wraps the perfect balance of flavour.

Want to know which onion is best for your dish? Choosing the right one can take your cooking to the next level. 

Which One to Use and When

Onions are a staple in Aussie kitchens, adding depth and flavour to just about any dish. But not all onions are created equal! Different varieties bring their own unique taste, texture, and best uses in cooking.

Let’s break it down so you know exactly which onion to grab next time you’re in the supermarket.

Brown Onions

These are the most common onions in Australia, and for good reason. They have a strong, slightly spicy flavour when raw but become sweet and rich when cooked. Brown onions are perfect for slow-cooked dishes like stews, casseroles, and soups. Their firm texture holds up well to heat, making them ideal for caramelising.

Best for: Soups, stews, stir-fries, caramelising

Red Onions

Red onions have a milder, slightly sweet flavour with a bit of sharpness when raw. Their vibrant colour makes them a great choice for fresh dishes like salads and salsas. When cooked, red onions soften and become sweeter but can lose some of their bright colour.

Best for: Salads, salsas, pickling, grilling

White Onions

White onions have a crisper texture and a milder taste than brown onions. They are often used in Mexican and Asian dishes because of their fresh, clean flavour. They’re great raw in salads, tacos, and salsas, and they also work well in quick stir-fries.

Best for: Fresh dishes, Mexican food, quick cooking

Spanish Onions

Larger and sweeter than brown onions, Spanish onions have a mild flavour that makes them great for eating raw. They’re also fantastic for roasting or using in dishes where you want a touch of onion without overpowering everything else.

Best for: Raw in salads, roasting, making onion rings

Shallots (Eschalots)

Shallots are small, with a delicate, slightly sweet flavour. They’re often used in French and Asian cooking and are perfect for vinaigrettes, sauces, and dressings. Their mild taste means they won’t overpower a dish, making them a great choice when you want just a hint of onion.

Best for: Sauces, dressings, delicate dishes

Spring Onions

Also known as green onions, spring onions have a mild, slightly peppery flavour. They’re great both raw and cooked, adding a fresh touch to salads, stir-fries, and garnishes. The white part has a stronger onion flavour, while the green tops are milder and more herb-like.

Best for: Garnishes, stir-fries, fresh dishes

Pick the Right Onion for the Job!

Choosing the right onion can make a big difference in your cooking. If you want deep, rich flavour, go for brown onions. For something mild and fresh, red or white onions are your best bet. And if you're after something delicate, shallots or spring onions are the way to go. Keep this guide in mind next time you’re cooking up a storm!