These onions may be yellow, red or white.
There are many types of onions to use as culinary accents. Added in small amounts, they’ll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas. But the real magic takes place when onions are cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.