White onion

White onion is distinguished by its mild, slightly sweet taste with delicate pungency that quickly disappears with heat treatment. Its thin layers have a tender texture and are well-suited for salads, pickling, and adding to dishes where you need the softness of onion without a sharp smell. When selecting, prefer firm bulbs without soft spots, and when storing, keep in a cool dark place so it stays fresh longer and doesn't sprout.

Micronutrients

per 100 g

Minerals

About

White onion is a mild and delicate vegetable that often remains in the shadow of its yellow and red counterparts. Its pale skin and snow-white flesh conceal a tender, slightly sweet taste with minimal sharpness. This makes it an ideal choice for those who want to add onion flavor without overwhelming the dish with a harsh pungent aftertaste.

Aroma and taste

White onion has a more delicate profile than yellow onion. When cut, it releases fewer pungent compounds, so it won't sting your eyes as intensely. The flavor is slightly sweet, almost honey-like, especially if the onion is fresh and young. When heat-treated, white onion softens quickly and becomes almost caramelized, losing any sharpness.

Role in Dishes

White onion is versatile and works both raw and cooked. Raw — an excellent choice for salads, marinades, and appetizers where softness and tenderness are needed. It doesn't overpower delicate ingredients and absorbs marinades well. When fried, white onion becomes the base for soft, creamy sauces and stews.

Pairings and Uses

Perfect raw for Mexican cuisine — in salsa, guacamole, and as a taco garnish
Good pickled — absorbs marinade more gently than other varieties
Suitable for cream soups and creamy sauces due to quick softening
Pairs well with butter, cream, white wine, and herbs
Works in Mediterranean dishes — with tomatoes, olives, and garlic

Selection and Storage

When purchasing, choose bulbs with tight, undamaged skin and without soft spots. White onions are slightly more delicate than yellow ones, so they require careful handling. Store at room temperature in a dry, well-ventilated place for 2–3 weeks. In the refrigerator in a paper bag, they will keep longer, but may slightly lose their freshness.