As its name suggests, the white onion is white—both the translucent white flesh inside and the white skin outside. Many feel that this onion is one of the oldest cultivated vegetables in the world. Its’ history goes back thousands of years, growing in the Middle East and India and later transported to Europe and North America by explorers and traders.
Grown primarily for its bulbous root, the white onion is a vegetable enjoyed it in a variety of food dishes. It is most commonly used onion in cooking because of its potent flavor and its sweet/sour taste. This onion particularly compliments other flavors well, thus enhancing its addition to any food dish. It’s interesting that when you sauté a white onion, it turns brown but adds a lot of flavor to your dish.
White onions are available year-round. Choose fresh ones that are firm, without blemishes or mold spots, and have even-colored skin. It is best to store onions in a dry, dark, ventilated area and not in the refrigerator. They are very low in saturated fat, cholesterol, and sodium. Not only are they a good source of fiber, Vitamin B6, folate, potassium and manganese, but they are also a great source of Vitamin C.
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