When choosing Spanish onions, look for clean, dry skin, a firm root node, and no green growth. Avoid onions with cuts or mold, and those that feel light or have a strong sulfur scent.
Spanish onions look a lot like yellow onions, except they are generally much larger. When choosing the best Spanish onions, the first thing to look for is a very clean, dry skin that should be almost paper-like in its freshness. Onions that have nicks, cuts, gouges, or other marks on the surface should be avoided, because those things can cause problems inside the onion that can’t be easily seen. The root node on the bottom of an onion should be dry, firm, and free of mold, while the top of the onion should be dry and short, showing no signs of green growth. When harvested, good Spanish onions will feel heavy and firm, rather than soft or light.
One of the basic attributes to look for when choosing the best Spanish onions is the condition of the outer skin. It should be dry, golden brown in color and mostly attached to the onion. Some onions begin to shed their skin after handling, but most of the outer skin should still be present. If the onion has skin that has dark spots or dark spots, or if it lacks its outer skin altogether, the onion should probably be avoided.
Even if the skin is intact, the size and handling of Spanish onions could cause damage beyond the skin. Onions that have any type of cut or gash that exposes the inner onion to air should be avoided. The damage can be hard to see, because it’s at the bottom, near the root node. There are instances where an onion might look perfectly fine except for a single gash in its surface; in fact, there’s a chance the onion could be bad on the inside or not last as long on a shelf.
In some situations, Spanish onions are sold, stored and shipped in large piles. This means that some onions may react to others and start sprouting despite being harvested. Onions that have sprouted, showing green growth on top, should be avoided, because the taste will be dull. In high humidity environments, the root node at the bottom of the onion can develop mold which can be an indicator of rot inside the onion.
When Spanish onions are harvested and handled, they should feel very firm and heavy for their size. Light onions may have dried out on the inside, leaving dry, separate inner layers. Soft onions have started to rot and should not be bought. One final test when choosing the best Spanish onions is the smell test, because a strong sulfur scent means the onion is old and won’t taste fresh.
Protect your devices with Threat Protection by NordVPN
