General Information: Onions are a universal seasoning, grown and consumed throughout the world. Spanish onions are large-bulged with yellow (sometimes white) skin. Their taste is milder than regular onions, but not as sweet as the Vidalia, Maui or Walla Walla onions. The Spanish onion is an excellent choice when you wish to add the flavor of an onion without overpowering the the dish. Spanish onions are available year-round.

Selection and Storage: Choose firm onions that feel heavy for their size. Avoid those with green sprouts or soft spots. Keep in a cool, dark and well-ventilated place for up to two weeks. Once cut, onions may be kept in a tightly sealed glass jar in the refrigerator.

Preparation and Cooking Tips: Slice off root and stem ends. Remove papery skin and outer layer. Cut to desired size. Cutting onions releases a tear-provoking substance. To minimize the effect, some cooks suggest lighting a candle and placing it next to the onion as you chop. Never chop onions in a food processor, as they won't cook properly.