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What Is a Spanish Onion?

Spanish onions are large and round.
Article Details
  • Originally Written By: G. Wiesen
  • Revised By: B. Leslie Baird
  • Edited By: Heather Bailey
  • Last Modified Date: 09 July 2014
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    Conjecture Corporation
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A Spanish onion is a type of onion that is typically about the size of a softball, has a fine grain, and a yellow or white skin. It's known for its very mild flavor, with many people finding it sweet enough to eat raw. Though Spanish onions don't keep very well, they are versatile enough to work in many different types of dishes. They are also popular with home gardeners, since they produce a lot of fruit but are pretty low maintenance.

Uses

These vegetables can be used both in bulb and green form in almost any dish that calls for onions, but they generally taste best when lightly cooked. This is because a Spanish onion has a relatively low sulfur content, which gives it a delicate taste that can be overwhelmed or destroyed through long cooking. Those who want to enhance the sweetness can grill or gently saute slices of onion for a few minutes, which will make them more aromatic and give them a dark caramel look. Additionally, they can be substituted for regular white or yellow onions or shallots, and can also be substituted for red onions, though they will make the dish a little sweeter.

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Storage

Spanish onions can generally last a few weeks when stored properly, though they don't last as long as other varieties, since they have more water and sugar in them. The most important thing when storing them is to make sure that they're in a cool, dry place and have enough ventilation. An open paper bag or a clean pair of panty hose often works well for storage. Storing a Spanish onion in a plastic bag will cause it to go bad much more quickly, since it won't get enough air and the bag can trap moisture, which causes rot.

Growing

People can grow Spanish onion plants at home fairly quickly, with it taking about four months for a plant to produce edible fruit. These plants need lots of exposure to sun, and seeds should be planted about 4 in (10 cm) apart. Once the seeds are in the ground, the soil around them should be kept moist, but not too wet, since this could cause them to rot. To get stronger tasting onions, a sulfate-based fertilizer can be used, while a nitrate-rich fertilizer will make for a milder taste. The bulbs are ready to be harvested when their tops start turning brown and fall over. After harvesting, they should be set out to dry for about a week, and then the tops should be cut off before storage, leaving an inch (2.5 cm) or so of stem.

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Discuss this Article

anon949855
Post 12

The best solution to' no tears' is to get someone else to chop them!

anon347027
Post 11

The only time I've ever heard of wearing goggles to cut onions was in an industrial setting. They were dicing a thousand pounds of onions per day. These workers wore full face and skin protections and respirators!

As part of a company familiarization tour, my group crossed this room unprotected. It was only a 20-25 foot wide room and we were in it for only about 15-30 seconds, but I will remember it for the rest of my life. Our eyes were stinging and watering for an hour afterwards.

I have never complained about onions bothering my eyes since.

SarahGen
Post 10

This is the kind of onion that is available in all the Mediterranean countries. It's really flavorful and sweet and softens quickly when it's cooked.

After spending two years cooking with Spanish sweet onion regularly, I'm so disappointed with the yellow onions I use here in the States. I usually cannot find Spanish onions in grocery stores or they just cost more.

Yellow onions look similar but they are less sweet, more acidic and take longer to cook.

tamas52
Post 8

Cutting an onion in gloves and with safety glasses is over the top. We've been cooking in kitchens world-wide from the early ages, and women have cooked all over the world without this nonsense for hundreds of years. Come on, now!

catapult43
Post 7

What works really well for me is chopping the onion on the counter close to a turned on gas stove burner.

It seems that the compound released by chopping the onion is affected by the burning gas so it does not reach the eyes, therefore there is no crying.

anon138183
Post 6

Wear non-latex gloves while cutting up onions and peppers and that will stop the tears and burning.

anon129843
Post 5

I got this tip years ago from a magazine, and I find it to be foolproof. Just sprinkle your cutting board with lemon juice, and there will be no more tears.

wiesen
Post 4

These tricks work fairly well, but goggles tend to be the best way to avoid crying. You cry when you cut onions because cutting destroys cell walls, creating a volatile compound that is released by the onion. This mixes with the tears that naturally moisten your eyes and creates a weak sulfuric acid.

This is why your eyes burn and you tear up while cutting onions. The best way to avoid this is to wear goggles. You can buy goggles specially made for this, or wear goggles you might have for swimming. Wearing goggles may look a bit silly, but your eyes won't burn and you'll have no more tears.

calabama71
Post 3

@alex94: Another thing that you can do is chill the onion first. That helps to keep the sulfur compounds inactive.

The Spanish onion is much less harsh than a regular onion. It is actually the one that is least likely to bring you to tears.

wesley91
Post 2

@alex94: Although the Spanish onion is not quite as bad as other onions on the tear factor, they still make us cry! There are a few things that you can try to stop the onions from being you to tears.

One thing is to keep your mouth closed and hold your breath as much as possible. Another thing that works is to slice the onion underwater. Also, you can have a candle burning nearby and that helps, too.

alex94
Post 1

I love sweet spanish onions. The only problem I have with them is that they make me cry! Is there anything that I can do to reduce the tears?

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