If I did that, I would have life threatening agita for a week. Me and onions have a mutual non-aggression pact. I don't eat them and they don't hurt me.Yes. Try a side by side tasting and you'll find out.
ThanksI usually cook with yellow onions. Red onions are usually used raw -they turn an ugly Grey color when cooked (but they are great for pickling). White onions are what you usually see in Mexican food. Notice I said usually. There are no rules, and in most recipes you can used whatever you have. Yellow are probably the most common for general purpose cooking.
Green onions (scallions) are usually not interchangable with other kinds.
I always soak them if they are being used raw.If you only have a yellow onion on hand when the salad calls for red - go ahead but soak it in some water for a while - bring the sting down closer to the red.
Actually I even soak the red onions too. (raw onions and I have a bit of a problem)
White onions are the "hottest". Yellow/brown onions are less hot, red/purple onions are the mildest of the three. Then there are sweet onions. Their skin is brown but they are very mild and sweeter - look for Vidalia onions.I use whatever onions I have.
Not green though, they are totally different.
I'm unsure about the difference between yellow and white onions. We just call then brown, like their skin
Red onions are a bit milder, and can also work as replacement for shallots