Onions are a versatile ingredient used in a wide range of culinary applications. From adding depth to savory dishes like curries, stews, and soups to providing crunch and flavor in salads, salsas, and sandwiches, onions are indispensable in the kitchen.

1. Red Onions: Renowned for their vibrant hue and bold flavor, red onions are a staple in Indian cuisine. With their slightly sweet and tangy taste, they are perfect for adding color and depth to salads, sandwiches, and curries.
2. White Onions: White onions are prized for their mild flavor and crisp texture. They are often used raw in salads and salsas, or cooked in soups, stews, and stir-fries, where their subtle flavor enhances the overall dish.
3. Yellow Onions: The most common variety of onion, yellow onions are characterized by their golden-brown skin and pungent flavor. They are versatile and can be used in a wide range of dishes, from soups and sauces to roasts and casseroles.
4. Spring Onions (Scallions): Spring onions, also known as scallions or green onions, are young onions harvested before the bulb fully forms. They have a mild, onion-like flavor with a hint of sweetness, making them ideal for use in salads, garnishes, and stir-fries.
5. Pearl Onions: These small, round onions are sweet and mild in flavor, with a crunchy texture. They are often used in pickling, braising, or as a colorful addition to vegetable medleys and kebabs.
6. Shallots: Shallots are smaller and sweeter than regular onions, with a subtle garlic-like flavor. They are commonly used in Indian and Southeast Asian cuisines to add depth and complexity to curries, sauces, and marinades.
7. Sweet Onions: Sweet onions, such as Vidalia onions, are known for their exceptionally mild and sweet flavor. They are delicious when eaten raw in salads or sandwiches, or caramelized and used in dishes like onion soup or onion jam.