Different onions bring different flavor and texture, so it helps to match the type to your dish:

• Yellow onions: A go-to for most cooking. They mellow and caramelize nicely in soups, stews, and sautés.
• White onions: A bit sharper and crisper, great for quick-cooking dishes and fresh salsas.
• Red onions: Mild and slightly sweet when raw, ideal for salads, burgers, and pickling.
• Sweet onions: Naturally sweeter; many cooks like them for roasting and grilling.
• Green onions: Mild, fresh flavor for garnishes, stir-fries, and salads.
• Shallots: Delicate and aromatic for dressings and pan sauces.

Browse whole, bagged, pre-diced, frozen, or dried options and choose pickup or delivery if that’s convenient.

Storage can affect flavor and texture:

• Whole bulb onions (yellow, white, red, sweet): Keep in a cool, dry, well-ventilated spot, away from sunlight and moisture. A breathable basket or pantry shelf works for many kitchens. Storing them away from potatoes may help maintain quality.
• Cut or peeled onions: Place in a sealed container in the refrigerator to manage aroma and retain freshness.
• Green onions: Refrigerate in the crisper; keep them dry and loosely wrapped for airflow.
• Frozen and dried onions: Keep frozen items in the freezer and dried varieties sealed in a cool, dry pantry. Follow any package guidance.

Buying only what you’ll use and labeling containers can help reduce waste.

Each format has strengths, so it depends on your recipe and time:

• Fresh onions: Best for standout texture and aroma in sautés, roasting, and raw uses like salads.
• Frozen chopped onions: Handy time-saver for soups, skillets, and casseroles. They go straight from freezer to pan and tend to cook to a softer texture.
• Dried/minced/flaked onions: Pantry-friendly for rubs, sauces, and slow-simmered dishes. They can be added directly to liquids or rehydrated as your recipe suggests.
• Pre-diced fresh onions (refrigerated): Helpful for quick meal prep without chopping.

Consider how much texture you want and how much prep time you have. Pickup and delivery may be available for easy restocking.

A quick visual and feel check can be helpful:

• Bulb onions: Look for dry, papery skins and a firm feel that’s heavy for its size. Avoid soft spots, dampness, or visible mold. Light sprouting can happen, but many shoppers prefer minimal sprouts.
• Bagged onions: Give the bag a once-over and remove any that look damaged once you’re home.
• Green onions: Choose crisp, bright stalks with fresh-looking greens.
• Sweet onions: They’re more delicate, so handle gently to prevent bruising.

Select single onions for smaller meals or a 3 lb bag if you cook often. You can also opt for pickup or delivery for convenience.

These petite onions shine in dishes where you want small, tender bites that hold their shape:

• Roasting and glazing: Their size makes them great for sheet-pan sides and skillet glazes.
• Stews and braises: They add mild sweetness and visual appeal in one-pot meals.
• Pickling and kebabs: Their firmness works well for jars and skewers.
• Creamed onions and holiday sides: Classic for special-occasion recipes.

You’ll find them fresh in bags or prepped in the frozen aisle. Fresh ones typically need peeling; a brief blanch and cool water rinse can make that task easier. Choose the format that fits your time and texture preferences.