There are 3 kinds:

1, red-skinned onion

Red-skinned onion is more common, onion head appearance purplish-red, scales fleshy slightly reddish, oblate or rounded spherical, 8 ~ 10cm in diameter. resistant to storage, transportation, dormancy is shorter, budding earlier, the performance of early to middle-ripe to medium maturity. East China is widely cultivated. Representative varieties are Shanghai red skin.

2, white onion

White onion production is lower, the representative varieties of Hami white skin. Its onion head is white, scales fleshy, white, flat round spherical, some are high round and fusiform. The white-skinned onion is of excellent quality and is suitable for use as a raw material for dehydration processing or as an ingredient in canned food.

3, yellow-skinned onions

Yellow-skinned onion onions are brassy to yellowish, scales fleshy, yellowish and soft, fine tissue, spicy flavor is stronger. It has a lower yield than the red-skinned variety, but is of better quality and can be used for dehydrated processing.

Eating:

The onion is a very common and inexpensive home remedy. Its flesh is tender, juicy and spicy with a mild flavor, good quality and suitable for raw food. Native to western Asia, cultivated throughout China, all seasons are available. Onions for food for the underground parts of the fat bulb (i.e., onion head). In foreign countries, it is known as the "Queen of vegetables", high nutritional value.