Serious Eats: Talk
Types of Onions in Cooking
Does the type of onion really matter when one is cooking it? I know red is best raw and shallots have a milder flavor...but when one is just dicing up half an onion for a casserole or a stir-fry or something of that nature, does it matter which variety is used? I tend to buy just the yellow/brown ones for multi-purpose cooking because they're generally of a good price and seem pretty versitile...am I doing it wrong?