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one small white onion

ProduceYear-round; white onions are available continuously in most markets due to extended storage capability, though peak harvest occurs in late summer through fall in the Northern Hemisphere.

Rich in vitamin C, dietary fiber, and quercetin (a flavonoid antioxidant); low in calories (approximately 44 calories per 100g raw weight) with negligible fat content.

About

The white onion (Allium cepa var. cepa) is a cultivar of the common onion species, characterized by its white papery outer skin and white flesh. Native to Central Asia and now cultivated globally, white onions are distinguished from their yellow and red counterparts by their milder, sweeter flavor profile and thinner layers. They typically measure 2-4 inches in diameter; a "small" white onion weighs approximately 4-6 ounces (113-170 grams). White onions have a crisp texture when raw and become soft and translucent when cooked, with a pronounced but less pungent sulfur-based aroma than yellow varieties.

Culinary Uses

White onions are valued in both raw and cooked applications across numerous cuisines. Raw, they are essential to Latin American cuisine—appearing in salsas, pico de gallo, and ceviches where their sweet, clean flavor provides textural contrast. Cooked, they feature prominently in French mirepoix foundations, Indian curries, Mexican mole sauces, and Middle Eastern dishes. Their mild sweetness makes them suitable for caramelization, grilling, and roasting. In Asian cuisines, they appear in stir-fries and soups. When diced or minced, small white onions release flavors gradually, making them ideal for building complex sauce bases and aromatic foundations.

Forms & Preparations

Whole — Unpeeled bulb used for roasting, grilling, or as a quartered addition to stocks and broths.
Diced — Cut into uniform 1/4-inch cubes for mirepoix bases, salsas, and even cooking in mixed dishes.
Julienned — Cut into thin matchstick-like strips for raw applications, stir-fries, and caramelization.
Minced — Finely chopped to near-paste consistency for sauces, seasonings, and rapid flavor incorporation.
Sliced — Cut into rings or half-moons for caramelization, sandwich applications, and visible presentation.
Pickled — Preserved in vinegar brine for extended shelf life and tangy condiment use in Latin American and Asian cuisines.