Ingredient:White onion: Difference between revisions
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[[File: | [[File:White onions for sale in supermarket.JPG|thumb|right|300px|A whole white onion with its papery skin]] | ||
White onions have a sharp, pungent, and highly aromatic flavor with a very clean, crisp bite. Their skin is fully white and papery, and their flesh has a higher water content than yellow onions, making them slightly more perishable. | White onions have a sharp, pungent, and highly aromatic flavor with a very clean, crisp bite. Their skin is fully white and papery, and their flesh has a higher water content than yellow onions, making them slightly more perishable. | ||
Latest revision as of 15:43, 16 October 2026
White onions have a sharp, pungent, and highly aromatic flavor with a very clean, crisp bite. Their skin is fully white and papery, and their flesh has a higher water content than yellow onions, making them slightly more perishable.
Origin
Originating in Central Asia, the white onion eventually made its way to the Americas, where it became a foundational ingredient in Mexican and Central American cuisines.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw white onion.
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 1.1 g |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 9.3 g |
| Sodium | 4 mg |
Culinary Uses
- The traditional choice for Mexican cuisine, used in pico de gallo, salsas, and as a raw garnish for tacos.
- Excellent in white sauces or light-colored dishes where a yellow onion might alter the color.
- Great for raw applications where a sharp, biting contrast is desired.
