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Spanish Onions are similar to Yellow Onions but are slightly larger and sweeter. The skin is thin and yellow-white in colour that encases a white mildly flavoured flesh. Spanish Onions, when grown outside, are usually ready for harvest in Ontario in late summer, and can be stored in a cool, dry space for longer use throughout the off-season months.
Spanish Onions have a mild and slightly sweet flavour, which makes them easy to enjoy raw. It's low sulfur content means that it is best enjoyed lightly cooked or sauteed for maximum flavour. They add a gentle sweetness to savoury dishes.
Onions, the layered vegetables most are familiar with, are the swollen bulbs that grow under ground and send leaves out the top. Onions are closely related to garlic, scallions, shallots, leeks, and chives. The wild onion that today's cultivars are descended from is now extinct, but it is likely that onions were first cultivated in Central or Southwest Asia. Onions were likely domesticated for their storage and durability, and the Ancient Egyptians saw onions and their layers as a symbol for eternal life. Red onions are a staple in everyday Asian cuisines, and the skins can be used for making dyes.