Spanish or Yellow Onions

Best of all for cooking, use them for stews, and other meals. They should be so sharp in aroma that you can't chop them without deeply sobbing. You can buy these things and bring them home and store them safely. And even after you have cut them up and sliced them and chopped them and sauteed them and stewed them; even then, when you eat the meal you will know a that real onion has been here.  I like to mince them if they go into a rice meal, chop them for pasta.

White

Used as a substitute for yellow onions. Tend to be chewy and rubbery so chop very finely.  Delicious when a tease spoon full of finely chopped uncooked white onions are sprinkled on top of black beans (or any other kind of beans for that matter)

Bermuda or Red Onions

Great for salads, omelets and marinades.  They work well in almost any situation.  Can be STRONG.  I like to slice them in “quarter-rings” (slice off roots and tops, cut lengthwise, lay two halves on cutting board, then slice into half-rings.)

Vidalia

OK for salads, wonderful for sandwiches. Slice 'em thick!  Shroud them in tomatoes and lettuce and everything!

Scallions or Green Onions

Accompaniment to most summer meals, or sandwiches, good in salads and stir-fries.  My mother used to put a drinking glass with a couple of inches of water in the glass with 5 or 6 scallions stuck in there looking like a delicious flower.  Pluck em out and eat em.

Pearl Onions

Will turn any stew into bacchanal; never serve without a glass of frisky red wine.  Chop ends off and shed the papery outer sheath - easy way is to boil for 3 minutes, then blast under cold water and peel - toss them in the pot - let ‘em stew.