Onion is also known as the bulb onion. Common onions are normally available in three colours: yellow, red, and white.
Yellow onions, also called brown onions, are full-flavoured and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavour.
The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden colour and sweet flavour when sautéed.
Onions are available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms.
Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are also used raw in cold salads. Onions are also used as a thickening agent for curries providing a bulk of the base.
Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in pubs and fish and chip shops throughout the United Kingdom and Australia, often served with cheese and/or ale in the United Kingdom, and as "pickled onions" in Eastern Europe.
In North America, sliced onions are battered and deep fried and served as onion rings. Fresh onion has a pungent, persistent, even irritating taste, but when sautéed, onion becomes sweet and much less pungent.
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