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?