Onion types

Mild Onions

Onions with a pyruvate rating of 5 or less (on the established scale of 0-10). Some Chilean and Spanish can be in this category but not necessarily so. Often these onions are sold as large Class 1 onions and should not be assumed to be mild. Sweet onions come into this category and are generally paler and thinner skinned. Sweetness is an entirely subjective assessment with these onions.

Cooking Onions

The most familiar brown onion. Used in a wide variety of cooking methods.

White Onions

These have a distinctive papery skin and require a very dry climate, hence are all imported. White onions are generally much stronger in flavour and are often grown for dehydration since dry matter content can be double that of a normal brown cooking onion.

Shallots

These are a smaller version of the cooking onion, grown from different varieties of seed. They have a distinctive, mild yet concentrated flavour. They have an elongated shape.

Pickling Onions

The smaller brown onion, used for pickling and in stews. They have a low water content and strong flavour.

Green Onions

Not often seen in the UK, these are normally brown and/or mild onions harvested at an earlier stage and sold direct from the field, as per salad onions. In effect, these are bulb onions which are sold before drying and storing.

Salad Onions

These are specific varieties grown at high density for sale with tops at an immature stage.

Red Onions

These have a high anthocyanin content and hence higher antioxidant content than brown onions (re health benefits). Types grown have a red edge to each scale within the bulb. They are increasing in consumption and whilst widely used raw in salads, are not necessarily mild.