Crap, you just got back from the store and you realized you either picked up the wrong kind of onion or you forgot to pick one up and you have to use a substitute. Will it really matter if you use a different onion that the recipe doesn’t call for? We’re giving you a run down on the different kinds of onions you can use for certain situations.

Yellow and Brown…

onions are a great choice for any dish that calls for onions. They have a pretty distinct taste when they are raw, but when you cook them they become smooth. These are the onions you want to use in soups and stews because they have a long cooking time and they won’t become mush the longer they saute. They are pretty universal and can be found easily at stores.

White…

onions are much more stronger than yellow, and brown onions. This is due to a higher water content (SCIENCE!). These are made for cooking Mexican dishes because they add that extra sharp taste.

Red…

onions are, honestly, not my favorite. They’re way too strong for me. They have a peppery flavor, and perfect for the time when you want something not as sweet as a white onion. You’ll usually find these on sandwiches or salads.

Green (Scallions)…

onions have a very mild flavor. There are two parts that you can use from this guy. The white ends are useful in really any onion dish. Cook these for the best flavor. The green ends are mild and are great for an extra flavor boost or garnish for soups, or baked potatoes.

Shallots…

are great for sauteing and when you don’t want an overpowering onion taste. Cook them or eat them raw.