White Onions are available year round.
When purchasing White Onions, look for dry outer skins that are free of spots or blemishes. The White Onion, should be heavy for its size with no discernible scent.
Store whole White Onions in a dry, cool, well-ventilated place. Storing in a plastic bag is not a good idea as White Onions need strong air circulation. If you happen to have an old pair of pantyhose around, they can come in handy to store White Onions and extend their shelf life. Tie a knot between each White Onion. White Onions will last 2-4 weeks at room temperature.
Whole peeled White Onions should be properly refrigerated at 40° F or below, out of The Food Danger Zone. Chopped or sliced White Onions can be stored in a sealed, air-tight container in your refrigerator at the proper temperature of 40° F or below, for 7-10 days.
For pre-cut fresh or frozen White Onions, always use and follow manufactures "use by" dates.
White Onions have a pungent, sweet flavor and a paper-like, firm layered texture. White Onions are used for their flavor and for their texture in Baking, Roasting, Flame Roasting, Sautés, Pan Frying, Sweating, Deep Frying, Grilling, and Stir Frying. White Onions can also be Boiled, Braised, Stewed, Steamed, Simmered, made into Stocks or even eaten raw. As a principal component of the Mirepoix, White Onions are also the base, of the base, of many of the world’s classical dishes.
Allow 1-2 T of White Onions per person.
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