Brown onions have a brown or almost yellow skin and creamy flesh.
They have a strong flavour and are excellent for cooking, which is why they are the most widely used onion.
With a pungent aroma and strong flavour, it’s an excellent all-round onion.
Red onions, sometimes incorrectly called ‘Spanish onions’, have purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a milder and sweeter flavor.
Red onions are often consumed raw in salads or lightly cooked with other foods. They are excellent for adding colour to meals but they lose some of their redness when cooked.
White onions are generally not as strong in flavour or pungent as brown onions.
Milder varieties of white onions are also eaten raw in salads and in sandwiches.