White turnip onion

In France, Italy, and Latin America, white onions are much more popular than yellow ones. The thing is that, unlike yellow, it has a subtle aroma and a delicate taste that perfectly complements soups and sauces.

Outwardly, white onions differ from yellow and red ones. Even from its very name, it follows that its dry and juicy scales are white, and the husk feels like paper.

Juicy scales of white onions have a denser texture than the flesh of ordinary onions. They taste sweet, gently spicy. However, much depends on the place of growth: onions grown in cold areas are more "sharp" than onions from warm regions.

In cooking, white onions are used both raw and boiled (baked). It is especially appropriate in salads. In addition, in Southern Europe, large white onions are stuffed or grilled.