White onions

White onions are a type of onion characterized by their white skin and flesh, with a milder and sweeter flavor compared to other varieties like yellow or purple onions. They are widely used in cooking for their crunchy texture and their ability to add flavor without being too overpowering.

Originating from Central Asia, white onions are cultivated worldwide and are a fundamental part of the cuisine in numerous countries, especially in Latin America and the Mediterranean region. Their cultivation has spread due to their versatility and nutritional value.

Regarding their properties, white onions are low in calories and contain antioxidants, vitamins such as C and some B complex, as well as sulfur compounds that help improve digestion and have anti-inflammatory and antibacterial benefits.

In the realm of Latin American cuisine, white onions have different synonyms depending on the region, among which the most common are: white onion (most common term), white scallion in some countries to distinguish them from green onions, and in certain places simply onion when referring to the white-skinned variety.

In recipes, white onions are ideal for sauces, stews, fresh salads, and for preparing sofritos, as they add sweetness and mildness to the dish without overpowering other flavors.