white or sweet onion
White and sweet onions are good sources of vitamin C, dietary fiber, and quercetin, a flavonoid with antioxidant properties. Sweet onions contain notably higher levels of natural sugars and water but similar micronutrient profiles to white onions.
About
White and sweet onions are varieties of Allium cepa, a bulbous herbaceous plant native to Central Asia. White onions are characterized by papery white outer skin, crisp white flesh, and a sharp, pungent flavor profile with moderate sulfur compounds. Sweet onions—such as Vidalia, Maui, Walla Walla, and Texas 1015—are low-sulfur cultivars with higher sugar content (6-9% by dry weight compared to 3-4% in regular onions), resulting in a milder, sweeter taste and increased moisture content that makes them more perishable. Both varieties have a firm, layered bulb structure with concentric rings.
Culinary Uses
White onions are versatile in both raw and cooked applications, commonly used in Mexican cuisine for salsas, ceviche, and tacos, while also serving as a fundamental aromatic in French mirepoix and other foundational cooking bases. Sweet onions are typically consumed raw in salads, sandwiches, and fresh salsas to showcase their natural sweetness, or caramelized slowly to intensify their sugars for gratins, soups, and condiments. Both types can be grilled, roasted, or pickled, though sweet onions are more delicate and cook down quickly due to their higher water content.