Yes, Red onions and big, sweet golden Spanish onions have the mildest taste and can be sliced raw into salads or gently fried. Spring bulb or salad onions, are also excellent raw, or cooked quickly in stir-fries so that they do not collapse. Medium-sized brown onions, which have a stronger flavor, are delicious peeled and roasted whole, and basted as they cook. This will transform their flavor into a mellow sweetness. Shallots are usually fried briefly and then finished in wine or stock.
For braising, choose pickling or small, evenly sized white onions no larger than a golf ball, so that they all cook at the same rate, as they do in some of the recipes.
** Asian Recipes