Yellow, White, and Red Onions: Can you tell the difference in cooked dishes?

[Shel_B]

I don't mean in salads, salsas, and similar dishes where the ingredients are assembled uncooked or minimally manipulated, but in cooked dishes like chili, stews, braises, and similar.

 

Yesterday, I made a ground turkey and black bean chili similar to many that I've made before. In the past, I've used yellow onions, but yesterday I used a white onion. I couldn't tell the difference, at least not by memory vs a direct comparison.

 

I've heard some cooks say that in cooked dishes there's no discernable difference, and I've heard others say that the differences can be noticeable.

 

What have your experiences been with the different onions in various cooked dishes?

 

 

Edited 5 hours ago by Shel_B
Clarity (log)

[weinoo]

 

 

[MaryIsobel]

5 hours ago, Shel_B said:

I don't mean in salads, salsas, and similar dishes where the ingredients are assembled uncooked or minimally manipulated, but in cooked dishes like chili, stews, braises, and similar.

 

Yesterday, I made a ground turkey and black bean chili similar to many that I've made before. In the past, I've used yellow onions, but yesterday I used a white onion. I couldn't tell the difference, at least not by memory vs a direct comparison.

 

I've heard some cooks say that in cooked dishes there's no discernable difference, and I've heard others say that the differences can be noticeable.

 

What have your experiences been with the different onions in various cooked dishes?

 

 

Yellow onions are the norm around here most of the time. We do get vidalias or walla walla (sweet onions) for a month or two every summer. I buy red onions to pickle and although they are a fine subsitute for white or yellow onions, they can lend an odd purple hue to some dishes. I am seeing great deals on 50 pound bags of yellow onions - works out to about .35 a pound. Thinking I will pull up my bootstraps and buy a bag, Carmalize a bunch and chop the rest and freeze. Every night, when starting dinner, I start with a chopped onion. Would be a great time saver. Just have to kick myself in the butt and do it.