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
White Onions
Sharp and clean raw, milder but not especially sweet once cooked.
Lens analyzedWhite onions have a crisp, sharper bite than yellow onions and a papery white skin instead of golden-brown. They're a common base in Mexican and Latin American cooking, often used raw in salsas and pico de gallo. Cooked, they turn milder but don't caramelize quite as sweetly as yellow onions do.
Where it comes from
White onions are widely grown across Mexico and the American Southwest, where their sharper raw flavor became standard in salsas, tacos, and other fresh, uncooked preparations. They remain the default onion in many Latin American kitchens for that reason.
Buying it
Choose bulbs that feel firm and heavy, with dry, papery skin and no sprouting or soft spots. Smaller white onions tend to taste sharper than larger ones.
Storing it
Store whole white onions in a cool, dry, ventilated spot away from potatoes, 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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