I am hoping for advice on when and why to use the different types of onions. I use brown onions for all cooking with the exception of a few recipes that specify red. When available, I sometimes use so-called sweet onions raw. But I never use white onions. Am I missing the boat? I am also rather confused about some of the onion terminology...particularly what is meant by Spanish onions and globe onions. The supposedly reliable sources seem to be in conflict. Please forgive me if this subject