White Onion
The white onion is the dominant onion of Mexican and Latin American cooking — sharper and more pungent than yellow onions with a clean, bright flavor that holds up beautifully raw in salsas, guacamole, and ceviches. It's also the classic American diner onion — the one on the burger, in the hot dog relish, and raw on the plate.
Papery white outer skin with bright white, crisp flesh inside. Similar shape to yellow onions but with a slightly more uniform, rounder profile. The skin is thinner and less protective than yellow onions, contributing to a shorter shelf life.
Raw: Sharper, cleaner, and more pungent than yellow onions with a bright, almost spicy bite. The flavor is more immediate and assertive — this is exactly what's needed in fresh Mexican preparations.
Cooked: Becomes sweet quickly but doesn't develop the same deep, complex caramelized flavor as yellow onions. Works well in quick sautés and soups where a clean onion flavor is desired.
Raw in Salsa
The defining use — finely diced in pico de gallo, guacamole, and ceviches. The sharpness is the point.
Mexican Cooking
Standard in sofrito bases for Mexican rice, beans, and enchilada sauces.
Quick Sauté
Cooks quickly and cleanly — good for dishes where a subtle onion flavor is needed without long cooking.
Burgers & Hot Dogs
The classic American raw onion topping — crisp, sharp, and refreshing against rich meat.
• To reduce sharpness for raw use, soak diced onion in cold water for 10–15 minutes then drain
• Can substitute for yellow onion in cooked dishes, though the flavor is slightly different
• Shorter shelf life than yellow — use within 1–2 months of purchase
Store like yellow onions — cool, dark, ventilated place for 1–2 months. Shorter shelf life than yellow due to thinner skin. Cut white onion keeps 7 days refrigerated.