I hated onions as a kid but enjoy them as an adult.

Yellow onions are kind of the “default” onion in my mind. Basically anything cooked in a skillet can start with some onions in butter or oil. Or as part of the base to start a soup. Most of the time, the onion itself kind of fades into the background, adding some sweet notes to a dish.

Red and white onions are more likely to be used raw (chili topping, pico, added to some salads…). But if I’m cooking, it’s usually a yellow onion.