Spanish onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh. The ringed flesh is firm, crisp, and juicy. Spanish onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
Spanish onions are available year round.
Spanish onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Spanish onions are popularly chopped and used as a flavoring for soups, stews, and stocks. The onions can also be caramelized by cooking over low to medium heat, cooked into gratins, casseroles, and braises, or added to roasted meats and vegetables as a hearty side dish. Spanish onions pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegar's, meats such as pork, poultry, turkey, veal, steak, beef, and white fish, goat, cheddar, and aged sheep?s cheese. The bulbs will keep 1-2 months when stored whole in a cool, dry, dark place with plenty of air circulation.
DESCRIPTION
Spanish onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh. The ringed flesh is firm, crisp, and juicy. Spanish onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
Spanish onions are available year round.
Spanish onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Spanish onions are popularly chopped and used as a flavoring for soups, stews, and stocks. The onions can also be caramelized by cooking over low to medium heat, cooked into gratins, casseroles, and braises, or added to roasted meats and vegetables as a hearty side dish. Spanish onions pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegar's, meats such as pork, poultry, turkey, veal, steak, beef, and white fish, goat, cheddar, and aged sheep?s cheese. The bulbs will keep 1-2 months when stored whole in a cool, dry, dark place with plenty of air circulation.
DESCRIPTION
Spanish onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh. The ringed flesh is firm, crisp, and juicy. Spanish onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
Spanish onions are available year round.
Spanish onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Spanish onions are popularly chopped and used as a flavoring for soups, stews, and stocks. The onions can also be caramelized by cooking over low to medium heat, cooked into gratins, casseroles, and braises, or added to roasted meats and vegetables as a hearty side dish. Spanish onions pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegar's, meats such as pork, poultry, turkey, veal, steak, beef, and white fish, goat, cheddar, and aged sheep?s cheese. The bulbs will keep 1-2 months when stored whole in a cool, dry, dark place with plenty of air circulation.
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