Substituting yellow onions for red
My grocer is out of red onions called for in a recipe and I don't have time to go to another.
I bought some yellow onions instead--any recipe modifications you can suggest to account for the switch? Or just let it ride? TIA.
I agree with billieboy. The red onion has, I believe, a bit less sulphur so it doesn't have quite the bite of the yellow onion when you compare them raw but if you're going to cook them I think you'll find there's not enough difference to be concerned about.
Go for yellow and enjoy.
If it helps to reinforce what billieboy and todao said, I substitute yellows and reds and
vice versa all the time in cooking without any noticeable difference.