All round onion
The yellow onion is the best known and most eaten variety worldwide. This onion has a yellow-gold skin and is firm and white inside. It has a delicious spicy sweetness and can be used in many dishes.
Best to eat raw
The red onion has a slightly stronger taste than the yellow. It is crunchy, lightly sweet and has a mild bitter aftertaste. This variety is delicious raw and, thanks to its red skin, adds a decorative element to any plate.
Best for (stir)frying
As the name suggests, this onion has a mild, pleasantly sweet flavor. Kids love these, and this is the ideal onion to add a subtly different accent to a dish. An added benefit is that you can chop away without shedding a tear.
The pink onion is a hybrid of the yellow and red onion. It's a refined onion with a delicate flavor. In terms of hardiness and shelf life, it is a very nice variety indeed.
Highly sought after thanks to its size, it's the largest onion in existence. It has a pleasantly mild flavor and can be used a variety of ways in the kitchen.
Crisp and sharp
This onion is pure white inside and out. It has a sharper, less sweet flavor than the yellow and red onions. Its pronounced onion flavor and crunchiness makes it a favorite with top chefs.
The Borretana is a flat, round onion with a lovely yellow-gold color. Its flavor is deliciously fresh and mild. It is a real summer onion that works well in a salad or grilled on the barbecue.
These small varieties of red, white and yellow onions are also called cocktail onions. These onions are typically used in salads, stews or stir fries – or pickled.