What is the best onion to eat raw?

In this short article, we will answer the question “What is the best onion to eat raw?” will show you what kind of onion to use for each dish, how to remove the acidity of raw onion and the benefits of eating raw onion.

What is the best onion to eat raw?

The best onion to eat raw is the red onion. Now, let’s learn how to choose the best onion for each dish. 

What kind of onion should I use for each dish?

See our tips below and you will not make mistakes again:

Yellow onion

Even raw yellow onions have a range of flavours depending on their age, from mild to peppery to slightly sweet when heated. 

Additionally, yellow onions are the best kind to caramelize. Choose the yellow onion while frying them to add flavour to your cuisines, such as soup or tomato sauce.

White onion

Yellow onions can always be swapped out for white ones, especially if you’re intending to sauté them. White onions are best for salads or other raw foods because, as is obvious, they are softer and crispier than yellow onions.

The white onion’s downside has nothing to do with flavour; rather, it has a shorter shelf life than the yellow onion.

Red Onion

Due to their vibrant colour, red onions are also fantastic in raw foods like salads, guacamole, and hamburgers. Pickles, it is also quite appetizing. Red wine vinegar can be used as a trick to enhance a lovely appearance.

Red onions shouldn’t be used to make omelettes since they turn the egg a blue-grey tint. An onion is the base of many delicious recipes. 

If you include this component, many other things also get better. Now, the reason you cry the next time won’t be that you didn’t know which colour to pick.

These onions have a few things in common:

  • All onions contain sulfur-based compounds that cause your eyes to moisten (and even tear) when exposed to the air;
  • They last for several weeks at the very least. They have the same flavour progression: they get sweeter as they cook. They can last up to a month or two if stored in a cold, dark room with sufficient air circulation (not in the refrigerator).
  • The main distinction between them that most people notice is colour. The advice is to select the yellow variety of onions if you’re going to pick one to always keep on hand.

How can you get raw onion’s acidity out?

With the following advice, you can lessen the onion’s acidity while maintaining its crispness:

  • Lemon: Slice the onion into the desired shape and soak in a solution made up of equal parts lemon juice and cold water. Take a five-minute break.
  • Sugar: Fill a bowl with ice water and add the sliced onion to it. Place one teaspoon of sugar per onion. 5 minutes should be spent in this mixture.
  • Salt: Add one to two tablespoons of salt to a basin of water along with the sliced or whole (peeled) onion.
  • Cold water: Fill a container with ice-cold water and add the chopped onion (you can use ice cubes). Take a maximum of 20 minutes off.
  • Vinegar: Slice the onion, then put it in a bowl with half vinegar and half cold water. After waiting 5 to 10 minutes, rinse in water.

What are raw onion’s key advantages?

The principal advantages of eating onions regularly are:

  • Reduces triglycerides and LDL cholesterol because it contains saponin, which lowers the risk of heart disorders like atherosclerosis and heart attacks;
  • Reduced blood pressure because it includes antioxidants and alliin, which help blood vessels relax and improve circulation. 

Additionally, by preventing platelet aggregation, it may lower the chance of blood clots that, for instance, may favour the development of a stroke;

  • Because it is a food high in quercetin, anthocyanins, B and C vitamins, and other antioxidant compounds that provide antimicrobial and anti-inflammatory action.

It helps to prevent and fight diseases like the flu, colds, tonsillitis, asthma, allergies, as well as cancer and Candida albicans infection. 

  • It also helps to prevent premature ageing because it is high in antioxidants, which protect the body’s cells from damage caused by free radicals.
  • Additionally, applying raw onion juice to the scalp has shown promise in several studies as a treatment for alopecia and hair loss.
  • Additionally, onions have expectorant properties that aid to lessen mucus and enhance coughing.


In this short article, we answered the question “What is the best onion to eat raw?” have shown you what kind of onion to use for each dish, how to remove the acidity of raw onion and the benefits of eating raw onion.



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