Spanish onion

Spanish onion is a sweet variety with a tender structure and mild flavor. Its large bulbs are covered with a thin golden skin, and the flesh is almost transparent and contains more sugar than regular varieties. Because of this, it has a much less sharp bite than its pungent cousins and is often used raw.

Taste and Aroma

The main difference of Spanish onion is its sweetness. When you slice an onion, you will feel a light, almost honey-like aroma instead of the sharp smell of regular onion. The taste is delicate, with barely noticeable bitterness and pleasant sweetness. This feature makes it ideal for salads, where the onion should complement, not overpower other ingredients.

Where and how to cook it

Spanish onion is best enjoyed raw — in salads, on sandwiches, in marinades and appetizers. Its delicate structure allows you to slice it thinly and get almost transparent slices that look beautiful on a plate. If you cook it, do it quickly: with prolonged heat treatment, it loses its characteristic sweetness and becomes soft.

Successful Combinations

• With tomatoes and olive oil in classic salads
• In marinades for fish and seafood
• On the grill with vegetables — quickly fry to keep it crispy
• In salsas and fresh sauces
• On open sandwiches and canapes

Selection and Storage

When buying, choose medium or large bulbs with smooth skin free from damage. The bulb should be firm but not hard. If you squeeze it in your hand and hear a cracking sound — that's a good sign. Spanish onions are stored at room temperature in a dry, dark place, just like regular onions, but due to their thin skin they don't keep as well, so use them within two to three weeks.

If Spanish onion is too sweet for your dish, soak the sliced pieces in cold water for 15–20 minutes — this will soften the sweetness and make it even crunchier.