Hybrid onions, also known as storage onions, are low in water content and high in sulphur so they store well and are usually available year-round. Common varieties are red, white, and yellow.
RED ONIONS – Pacific Gold, Classic, Jack’s Gourmet Brands
Sometimes called Deli onions, reds are usually very sweet, with color ranging from red to deep purple. They can be grilled, lightly cooked or sauteed, or can be eaten raw on sandwiches and in salads, where their sweet, mild flavor and beautiful color make them a great addition.
WHITE ONIONS – Pacific Gold, Classic, Jack’s Gourmet Brands
The white onion is a popular cooking onion with a clean, tangy flavor. They are slightly sweeter and milder than yellow onions and can be eaten raw, or added to just about any cooked dish. Whites are often used for salsas and other ethnic dishes.
YELLOW ONIONS – Pacific Gold, Classic Brands
The yellow onion is the typical cooking onion. Its high sulphur content gives it a more complex flavor and greater pungency, adding “raw heat” to salads, burgers, salsas and guacamole. When cooked, yellow onions turn a rich brown and become much sweeter and milder, and they caramelize very well, making them a versatile addition to many recipes.
RED ONIONS – Pacific Gold, Classic, Jack’s Gourmet Brands
Sometimes called Deli onions, reds are usually very sweet, with color ranging from red to deep purple. They can be grilled, lightly cooked or sauteed, or can be eaten raw on sandwiches and in salads, where their sweet, mild flavor and beautiful color make them a great addition.
WHITE ONIONS – Pacific Gold, Classic, Jack’s Gourmet Brands
The white onion is a popular cooking onion with a clean, tangy flavor. They are slightly sweeter and milder than yellow onions and can be eaten raw, or added to just about any cooked dish. Whites are often used for salsas and other ethnic dishes.
YELLOW ONIONS – Pacific Gold, Classic Brands
The yellow onion is the typical cooking onion. Its high sulphur content gives it a more complex flavor and greater pungency, adding “raw heat” to salads, burgers, salsas and guacamole. When cooked, yellow onions turn a rich brown and become much sweeter and milder, and they caramelize very well, making them a versatile addition to many recipes.
