White onions are characterised by their bright white, papery skins and equally white flesh. They have a sharp, full flavour and can be eaten raw or cooked. White onions are often used in fruit relishes and salsa due to the fact that they balance with sweet flavours perfectly, creating intense sweet and spicy sensations. They are also good to use in Mexican cuisine and Kabobs on the grill.
Onions can be bought in large or small quantities and will remain fresh for up to one month if kept in a cool, dry place. They should never be stored in the refrigerator or in a plastic bag. Always choose onions with smooth, dry skin and no blemishes or soft patches. They should have a slightly sweet aroma while the skin is on. For the best flavour, avoid onions with green shoots.
Preparation tip: Peel onions under cold water to wash away volatile sulphur and help eyes stay tear free. After cutting, onions can be placed directly in the pot for cooking or dried for a bit on paper towels.