White Onion

White onions have a mild, sweet flavour with significantly less pungency than red onions, making them more versatile in applications where a subtle onion background is desired without the sharp bite or discolouration of red varieties. The clean white papery skin reveals crisp, bright white layers beneath that are juicy and tender. White onions are preferred in Mexican cuisine for fresh salsas and pico de gallo, in European white sauces and soups, and in delicate Indian preparations like white kurmas and cashew gravies where the pale colour of the final dish is important. When cooked, white onions caramelise beautifully to a golden amber with exceptional natural sweetness — making them the ideal choice for French onion soup and caramelised onion toppings for burgers and flatbreads. They are also the variety of choice for pickling in vinegar. White onions grown in Maharashtra and Gujarat tend to have thicker, firmer flesh compared to imported varieties. Rich in quercetin, Vitamin C, and sulphur compounds. Store in a cool, dry, ventilated spot away from moisture and direct sunlight for up to 2 weeks. Origin: Maharashtra and Gujarat, India.