Which onion has the sharpest (spiciest) flavor? I've searched on the web, and find wildly conflicting answers from those "experts", so I'm turning to my most trusted source – SigForum.

My own opinion is that the common white onion is sharpest, but I haven't bought any other kind for several years, so maybe my opinion is in need of an update.

Edit: I mean when eaten raw, of course.

Purples have a pretty good bite to me, but I'd go with white > yellow > sweets.

I know they are not a keeper but the Walla Walla are pretty tasty. I don't know about sharpness but I don't know where Sweet and Walla walla come from. They are oniony

I'd say the red onion.

I'd say raw white. Cooking or sautéing takes the bite out them however. I like a slice of raw white onion on my burgers. Yum.

Jim

I have been told by a chef they are strongest in this order from strongest to mildest - red, white, yellow, sweet, then shallot.

Ramps.

I'm no onionologist but I did stay at a holiday in last night and I watched Alton Brown talking about onions. He says whites are strongest.

I'd say some reds are pretty potent. then yeller, then sweets.

White onions are, to me, the harshest by far.

quote:

Originally posted by feersum dreadnaught:
Ramps.

First time I've heard of ramps. I googled them, and they look interesting, but their bulb is too small to slice for sandwiches, and that's my main use for raw onions. Thanks for the info though. I learn lots of interesting things on SigForum.

Per Lou Costello, the white ones eat like apples, or so I saw.

Ramps... use the greens, they are wonderful.

quote:

Originally posted by LS1 GTO:
Per Lou Costello, the white ones eat like apples, or so I saw.

College pledging..... You don't want to eat a pledge apple.

quote:

Originally posted by parabellum:
White onions are, to me, the harshest by far.

Based on your choice of adjective, I take it that you don't like zesty raw onion.

To me, I'd rank them like this from sharpest to mildest: white, yellow, red, sweet.

I think the confusion has to do with what you call the flavor you're looking for (or, alternatively, what flavor you associate with the term you're using).

For intensity of oniony flavor when raw, I'd rank them red > yellow > white.

For harsh sulfur bite when raw, I'd rank them white > yellow > red.

I buy red onions if I'm using them raw and yellow onions if I'm cooking them, almost without exception.

The only exception I can think of is some raw salsas or pico de gallo things that don't taste right unless you use white onions. (I guess you need the harsh bite of the white onion so the flavor doesn't get overwhelmed by the other ingredients.)

Red onion is the sharpest. Best for salads, salsa, ect.

I really don't know which one is sharpest but, I do know you can't have a good garden salad or good potato salad if you don't use red onions.

Red onion sliced wide on a burger with marble cheese, yumm