Bunching Onion: despite what you might think, a bunching onion does not come from a bulb like some of it's onion sisters - instead it is grown for its stems and leaves which are used for flavouring many dishes.
Red Onion: with their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavour, though their layers are slightly less tender and meaty.
Yellow Onion: have a nice balance of astringency and sweet in their flavour, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers.
