/ck/ - Food & Cooking

You guys could always check out the USDA nutritional database.

https://fdc.nal.usda.gov/fdc-app.html#/?query=onions

It does not list a varietal for the raw onions entry, but I would assume they are what is generally considered a white (yellow/Spanish are often put into the same category) variety, as opposed to red or sweet. In any case, everyone knows there are differences in flavors, and those who have cooked with various onions know that some onions tend to break down, or "melt", more with cooking than others. Cocktail onions, for instance, become very soft from mild heat and acidulation in the pickling process. Different varieties are more suited as ingredients in different dishes. Amazing.