Spanish onion


Related to the lily, this underground bulb is prized around the world for the magic it makes in a multitude of dishes with its pungent flavor and odor. Dry onions come in a wide range of sizes, shapes and flavors. Among those that are mild flavored are the larger, more spherical Spanish onion, which is usually yellow skinned (but can be white) and typically in season from August to May; the white or yellow Bermuda onion, available March through June; and the red or Italian onion, which is available year-round.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Next Up

The Spanish Pantry

Make simple Spanish meals with these staples.

The Spanish Meal

Dining in and out in Spain

Spanish Cooking Glossary

We've defined Spanish ingredients and dishes from adobo to tortilla.

Easy Spanish Tortilla — Meatless Monday

Dig into Food Network Magazine's easy-to-make Spanish Tortilla for a hearty brunch or lunch.

Healthier Dining Out: Spanish Tapas

The last time I had tapas it took a while to pick which dishes we wanted (and to determine what exactly was in those dishes). The food was all delicious, but I realized that I should have done a bit more homework before I sat down to order. Here’s what I learned and what you should know before going out for a meal of small plates.

In Season: Onions

We take onions for granted because you can find them in the supermarket year-round. Freshly picked, however, they're quite a flavorful treat. From shallots to Vidalias, there’s a variety for just about every savory dish you want to cook up. Plus, tips on stopping the tears.

In Season: Vidalia Onions

The official state vegetable of Georgia is only available for a limited time. Get your hands on this sweet onion while it’s in season!

Market Watch: Spring Onions

It's time for spring onions like chives, ramps, scallions and more.

Speed Up Caramelized Onions

Hot Tips From Food Network Kitchens’ Katherine Alford: Caramelizing onions can take a while, but adding a big pinch of sugar will make them brown faster.

Mix Up Your Onions

Hot tips from Food Network Kitchens' Katherine Alford: Keep red onions on hand: They're milder than yellow or white ones, so you can eat them raw.

Related Pages