Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Spanish Onion
Mild and slightly sweet, less sharp than standard yellow onions.
Lens analyzedSpanish onions are large, mild yellow-skinned onions with a gentler bite than standard yellow onions, which makes them good raw in sandwiches or salads. Their bigger size gives wider, more uniform rings when sliced. They still sweeten further once cooked, the way most onions do.
Where it comes from
Spanish onions take their name from Spanish growing regions that historically supplied large, mild onions to European and North American markets, and the name stuck to the variety regardless of where it's grown today. They're now cultivated widely across North America under that same descriptive name.
Buying it
Choose bulbs that feel firm and heavy, with dry, papery skin and no soft spots or sprouting. The larger size is normal for this variety and isn't a sign of lower quality.
Storing it
Store whole Spanish onions in a cool, dry, ventilated spot out of direct sunlight, where they keep for about a year; refrigerate any cut portion in a sealed container.
Keeps about 1 year in the pantry.
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