Vegetable
White Onion
A tier
White onions offer clean white flesh and papery white skins, often with a crisp bite favoured in Mexican and southwestern cooking for salsas, guacamole, and grilled meats. Flavour can be pungent yet less sulfurous-sweet than long-cooked yellows; they soften quickly in heat. Storage life is usually shorter than yellow storage onions. Dice raw for pico de gallo, char on the grill, or wilt into fajitas. Prefer fresh, heavy bulbs. In European kitchens they sometimes stand in for milder raw service when sweets are unavailable.
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History
White onions became central to Mexican fresh salsas and everyday cooking.
US and export markets stocked white onions for Mexican and fresh-cut demand.
White onions remained the salsa default beside yellow storage types.