What Are the Best Onions for Soup?

The type of onion you use in soup can greatly influence its flavor and overall profile. Here’s a breakdown of the best onion varieties for different types of soups:

1. Yellow Onions (All-Purpose Choice)

• Best For: Most soups, including creamy soups, chicken noodle, and hearty stews.
• Flavor Profile: Mildly sweet and savory with a well-balanced flavor.
• Why Choose Them?: Yellow onions are the most versatile and widely used onion for cooking. Their flavor mellows and sweetens as they cook, making them ideal for soups that need a depth of flavor.

2. Sweet Onions (For Subtle Sweetness)

• Best For: French onion soup, tomato-based soups, or any soup where you want a slightly sweeter taste.
• Examples: Vidalia, Walla Walla, Maui onions.
• Flavor Profile: Very sweet and mild, even when raw.
• Why Choose Them?: They caramelize beautifully, creating a rich, sweet base for soups.

3. White Onions (For a Clean and Sharp Flavor)

• Best For: Broths, Mexican soups, and light, fresh soups like tortilla soup or pozole.
• Flavor Profile: Sharp, clean, and slightly less sweet than yellow onions.
• Why Choose Them?: Their mild, crisp taste works well in broths and soups with delicate flavors.

4. Red Onions (For Bold and Bright Notes)

• Best For: Cold soups like gazpacho or as a garnish for warm soups.
• Flavor Profile: Sharp and slightly sweet, with a more assertive flavor when raw.
• Why Choose Them?: While they’re not typically used as the base for cooked soups, they add a pop of color and fresh, tangy flavor to soups when used raw.