Yellow - also called globe or cooking onion are the most common. Ideal for soups, stews, sauces and caramelizing.
Spanish - milder than the yellow and can be eaten raw in salads and sandwiches.
Red - have a cleaner, sweeter flavor and are delicious in salads and on the grill.
White - mild flavored yet become stronger the longer stored, great in Mexican dishes.
Sweet - large specialty onion with names like Vidalia, Walla Walla and Maui. Only available for a few weeks in spring and summer and don't keep well.
Green - also known as scallions, have tender white bulb and green tops and can be eaten raw or used in dishes for garnish.
Pearl - sweet, mild flavor available in white, red or gold best when creamed or pickled.
Shallots - mild onion that when peeled separates into cloves like garlic and the smaller the milder the taste, used in sauces or custards.
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