• Red onions are rarely used for cooking, as their pigment can turn an unappetizing blue with prolonged cooking, throwing off the color of your finished dish Slightly more pungent than white or sweet onions, red onions are best used raw or in simple, quick-cooking applications, like on the grill or under the broiler • Shallots are the diminutive cousins of onions They have a distinctly sweet and pungent flavor and are great both raw in salad dressing or cooked with other vegetables Think of them more as onion seasoning than real onions, with the ability to provide onion flavor without overwhelming a dish Q: Does size matter? Ahh, the eternal question The size of an onion has little bearing on flavor, though I prefer larger onions because I have to peel fewer of them to get the same volume of prepped onions ...• Shallots are the diminutive cousins of onions They have a distinctly sweet and pungent flavor and are great both raw in salad dressing or cooked with other vegetables Think of them more as onion... as onion seasoning than real onions, with the ability to provide onion flavor without overwhelming a dish Q: Does size matter? Ahh, the eternal question The size of an onion has little bearing... has little bearing on flavor, though I prefer larger onions because I have to peel fewer of them to get the same volume of prepped onions