The best onion for pizza is red onion when you want it raw, and yellow onion when you want it cooked. Red onion is the most popular pizza onion because it is mild enough to eat raw, adds a pop of color, and keeps a gentle bite after baking. Yellow onion is the best all rounder and caramelizes into something sweet and jammy. The right onion depends on whether you want a sharp, fresh bite or a soft, sweet finish. Here is a full guide to the best onions for pizza and how to use each one.
The best onions for pizza, ranked by use
- Red onion. The most popular onion for pizza. Mild and a little sweet, so it works raw, sliced thin, for color and a fresh bite. It holds its shape and a touch of crunch after baking, which is why it tops so many specialty pies.
- Yellow onion. The best all purpose onion for pizza. Sharp when raw but it caramelizes into a deep, sweet, jammy topping, perfect for a white pizza or any pie where you want cooked onion flavor.
- Sweet onion (Vidalia or Walla Walla). The mildest and sweetest option. It caramelizes quickly and adds sweetness without much bite, great for a caramelized onion pizza.
- White onion. The sharpest and most pungent. Use it cooked rather than raw, where its clean, crisp flavor cuts through rich cheese.
- Shallots. Small, delicate, and a little garlicky. A gourmet choice, thinly sliced on white pizzas and flatbreads for a refined, mild onion flavor.
For more on onion as a topping, see our onions on pizza page.
Raw or cooked: how to use onion on pizza
The biggest decision is whether to add the onion raw or to cook it first.
- Raw. Slice red onion or sweet onion thin and scatter it on before baking. The oven softens it while it keeps some bite and color. Best for red onion.
- Caramelized. Cook yellow or sweet onion low and slow in a little oil until golden and sweet, then add it to the pie. Caramelized onion is a star topping on white pizza, with gorgonzola, or with sausage.
- Sauteed. A quick cook softens and sweetens white or yellow onion without fully caramelizing, a good middle ground.
How to cut onion for pizza
Slice the onion thin, about one eighth of an inch, so it cooks through in the time the pizza bakes. Thick slices stay raw and overpowering in the center. Separate the slices into rings or half moons and spread them out so every bite gets a little onion, not a pile in one spot.
Best onion pairings
Onion plays well with almost everything on a pizza. Red onion pairs with pepperoni, peppers, and feta. Caramelized yellow or sweet onion pairs with sausage, mushrooms, gorgonzola, and the white pizza base. At Bella Pizza in Hasbrouck Heights, NJ you can add onion to any pie. See the full menu or order online for 5 percent off.
Frequently asked questions
What is the best onion for pizza?
Red onion is the best onion for pizza when you want it raw, for color and a mild bite. Yellow onion is best when you want to cook or caramelize it for a sweet, jammy topping.
Should onions on pizza be raw or cooked?
Both work. Thinly sliced red or sweet onion added raw softens in the oven while keeping a little bite. Yellow or sweet onion caramelized first gives a deeper, sweeter flavor.
Is red or yellow onion better for pizza?
Red onion is better raw because it is milder and adds color. Yellow onion is better cooked because it caramelizes into a sweet topping. Many pizzas use one of each way.
How do you cut onion for pizza?
Slice it thin, about one eighth of an inch, and separate it into rings or half moons so it cooks through and spreads evenly across the pie.
Do you cook onions before putting them on pizza?
Only if you want them sweet. Raw thin sliced onion cooks enough in the oven. Caramelizing yellow or sweet onion first is worth it for white and gourmet pizzas.