Uncooked, red onions make a handsome addition to salads of all types. However, when cooked, these onions lose some of their color. Boiling Onions Boiling onions are very small yellow or white storage onions, usually about two inches in diameter. They will be hot to the taste before cooking and are best when left whole and boiled or simmered in a stew. They are crisp, with a surprising sweetness and only after chewing does a little sharpness kick in.
Pearls are very good when marinated or pickled .
Specialty Sweet Onions Specialty sweet onions are very high in water content, low in heat and high in sweetness. They are extremely crisp and fairly perishable. Usually yellow, most are shaped like globes or slightly flattened globes. These onions are excellent raw, delicate when cooked and they caramelize nicely. Try them for your next onion rings.