White Onion

Usage: Raw in salads, barbecued on shish kebabs, in stews and soups, on sandwiches and in meat dishes.

Selection:

Good-quality white onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin. Some feel that sweeter onions will be flat-shaped from stem to root-end, not round. Store onions in a dry, dark, well-ventilated place; not in the refrigerator.