Most Nigerians use this onion, but is it always the best?

Most of us just grab the first onion we see at the market, toss it into the pot, and hope for the best.

Granted, you are not a chef, but the fact remains that the type of onion you use can make or break the flavour of your dish. Some are sharp and punchy, others are mellow and sweet, and a few are perfect for eating raw. Choosing the right onion matters more than you think, and this guide breaks down the most common types of onions and how to use them to level up your cooking game.

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Sweet onions have a high sugar content and a mild, sweet flavour, making them perfect for caramelisation. When fried, they become beautifully golden and deliver a rich, savoury-sweet crunch in meals. Sweet onions are best used for meals like onion rings, where the onions are visible and the centre of attention. Their natural sweetness also makes them a great addition to casseroles and baked dishes.

With their vibrant colour and slightly sharp taste, red onions are perfect for dishes that don’t require cooking. They bring both a visual and flavorful punch to raw preparations. The flavour is strong but not overwhelming, making them ideal for salads, sandwiches, and salsas. They are best used for sandwiches and fresh salads. Soak sliced red onions in cold water for 10 minutes before using them raw. This helps mellow the sharpness without losing flavour.

White onions are known for their crisp texture and sharp, pungent flavour. They’re the crunchiest of the bunch and deliver a real bite. These onions are excellent in dishes where you want their bold flavour to stand out, especially in Mexican and Latin American cuisine. They are best used for stir-fries. They hold up well in high-heat cooking and add a brightness to any dish. However, their potent flavour may be too much for more delicate recipes.

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When in doubt, reach for a yellow onion. It's known for its balance of sweetness and sharpness. Yellow onions are incredibly versatile and the go-to choice for most cooked dishes. They become mellow and deeply flavorful when cooked, which is why they're often used as a base for countless recipes. They are best used for sauces, soups and stews. Yellow onions are ideal for long, slow cooking as they break down beautifully and infuse dishes with a rich, savoury foundation.

Shallots are the most refined of the onion family. They have a delicate, slightly sweet flavour with just a hint of sharpness, making them perfect for recipes where a subtle onion flavour is desired without overpowering other ingredients. They are best used for garnishes and delicate sauces. They’re excellent in French cuisine.

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In Nigeria, red onions are by far the most widely used and readily available. They’re affordable, easy to find in every local market, and versatile enough to be used in everything from jollof rice to akara, suya toppings, and pepper soups. While they can be a bit pungent when raw, most Nigerian recipes call for cooking them down, which mellows the sharpness and brings out their natural sweetness. If you cook Nigerian meals regularly, red onions are your best friend; they're flavourful, familiar, and always reliable.

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