An essential ingredient of so many dishes in cuisine all over the world, meals just wouldn't be the same without them. For every day cooking, the medium sized yellow or white onions are a good choice. Generally, the larger the onion, the milder it is. Cut off the ends, then whack the skin with the knife to make the outer layer slip off easier. Cut it in half lengthwise, and place it flat side down on the cutting board for chopping. To save unused portions, wrap them in plastic wrap, and place in the crisper.
Bermuda and Spanish - Large, yellow onions, milder in taste than the medium-sized.
Red - Medium flavor, these are good in salads.
Vidalia and Walla Walla - These are large, sweet onions. Great for slicing to put on sandwiches.
Leeks - A sweet, more complex flavor. Excellent companion to chicken or potatoes.
Shallots - More flavorful than any of the others. A chef's secret for sauces.
Green Onions - Strong flavored. Good addition for taste and color in salads and stir-fries.
Chives - Only the leaves are used. Enhances fish and potato dishes.
Here are some links about onion varieties and onion recipes:
2006 Bloomington Web Guide
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