I always have red onions but only use them raw. I cook with my yellow onions or shallots. Don’t know why, just do.

I have always gotten red onions if they are going to be raw, like on a cheeseburger or something, because SO prefers them. He says they are sweeter and milder than a yellow or white one. Since its just two of us, I always have leftovers and I will use the leftover onion when I cook something. But if I am buying an onion specifically to cook in something, I usually get a yellow one. I think its a subconscious thing why a lot of people only use them raw. Red onions are always used raw in cooking shows and stuff because they are pretty, and why would you waste such a pretty onion cooked into something that you cant see it in?

To me, an onion is an onion is an onion. They all taste like onion. So yeah, I cook with them.

I cook with them in a vegetable dish. For example if I’m doing a sauté of a mix of vegetables on hand, I’d reach for the red onion if I have it. It’d feel weird using it in meatloaf or tomato sauce but I would in a pinch, and admit it’s more psychological than anything.

Thanks, I guess my instincts are pretty right on...no reason to not use them, but not the first choice for cooking - for no good reason.

I grew both yellow sweet onions and red onions in the garden this year. The red ones did very well so I have a crate of them in the garage and I've been using them for everything from chili to fajitas. I haven't seen any difference.

I don't eat any onions raw because they give me horrible heartburn, but the lady across the street makes a salad with red onions and feta. Yes, that's it, just red onions and feta. I can't even imagine, LOL.

Annie

Annie, when I read that about the red onion and feta salad, my mouth watered! Not sure why, but it did.

There ae 2 kinds of red onions....the sweet mild and the "regular"...I really love a slice of sweet red onion on a burger or a tuna sandwich.

Mostly I buy red onions to use raw....but I do cook them with red cabbage.....and I have made a "purple soup" with kidney beans, red cabbage, red onion....ham as a base....and the usual seasonings.
And I have a jar of pickled beets and red onion in the refrigerator right now.

I only see red onions of one kind in our markets. How do you discern which they are?

I would use them in a purple soup but don’t use them in other sauté things where their cooked blueish tinge is a little off putting for me.

Raw.... perfect sweetness.

However, I have been using green onions (Spring onions)) for most things lately including cooked. Sometimes just a slight onion taste is all DH and I seem to like.

I use them raw in salads, but because they are significantly more expensive than brown/yellow onions which I used to use for cooking, that’s why I don’t cook with them.

I have some that need to be used up and they are going in a Hungarian round steak and peppers goulash today. The paprika will cover the gray color.

I generally don't use red onions in cooking because of the color/staining, but I do like/use them in fajitas, omelettes, some soups (e.g., not potato. lol!), etc.

I use them raw most of the time on burgers or in salads. I did use several red onions last weekend when I made a big batch of caramelized onions. No difference that I can tell after 45 minutes.

I also dehydrate them along with white and yellow onions. After grinding down a mixed batch of dried onions I get a unappetizing pink powder but it tastes great!

I was thinking the same as Oly. In my market, the white onions are all sorted, but I usually just see one bin for the reds.

It never occurred to me not to cook with them, if that is what I have on hand. I do buy them to use raw, and they are maybe a bit more expensive than some other onions, but I have never hesitated to cook with them.

I sometimes make refrigerator pickles with red onions.

I use them for my broccoli/tortellini salad, and sometimes on burgers. Otherwise, I prefer sweet yellow onions (Vidalias are my favorite) in my recipes. For me, it’s just a taste thing.

I tend to prefer them over yellow or white onions for raw use. But yep, I use them all over in cooking too. And the are the only choice when I can up a few jars of sweet & sour onions- the final product just wouldn't taste the same or be that pretty pink color if I used something else.

I use red onions raw for salads. I slice them very thin and soak them in ice water. They lose their sharp taste. I like raw sweet, Vidalias on sandwiches. I cook with them, and with yellow onions for the most part. I also use shallots, leeks and green onions depending on the recipe.

I don’t like raw red onions very much. Here, at least, they're very strong and not pleasant raw. I prefer white onions raw on burgers, and scallions in salads. We always have lovely scallions. I generally cook with Spanish (yellow) onions, though I always have white as well, and couldn't explain when I use which, though white in ground beef. Never sweet onions.

Recently, however, I've been keeping a red onion in the house for my mother’s favorite zucchini pickles. As was said above, the vinegar tempers them, as well as a little sugar, and they look pretty. So when I was temporarily short of onions, awaiting my produce delivery, I used a red onion, and purple carrots, instead of white and orange, in meatballs. They were particularly good! And pungent. The stronger red onion did itself proud. I may do that again. :)

I realized it wasn't an informed or conscious decision I made to not ever cook with them, so I was curious what others' experience and reasons might be. It makes sense, reading the various replies here. Thanks!

I don't. Mainly because they're more pricey, and also because they're not as sweet as yellow onions, IMPE.

If I had them on hand, I would certainly cook with them, unless the color was a consideration in the finished dish.