White onions are a common root vegetable with a mild flavor that can be cooked to caramelize the sugars and become sweeter. They are a good source of fiber and vitamin C, but cutting them can release gases that cause eye irritation. Wearing goggles while cutting is the safest way to avoid this problem.
A white onion is a type of root vegetable often recognized by the white coloration of its layers and the soft “paper” that surrounds it. It is one of the more common types of onions and has a fairly strong balance of toughness and sweetness when eaten raw. These onions can be cooked, often in oil or butter, to caramelize the sugars within them and give them a sweeter flavor. A white onion is a fairly good source of dietary fiber and vitamin C, although cutting into it can release gases that cause eye irritation.
Also called the common onion or Allium cepa, a white onion is one of the most frequently eaten types of onions available. It is, as the name suggests, generally white in color both inside and out. The outside of a white onion is surrounded by a soft layer of “paper” that is flaky and easy to remove without a knife or other utensils. Within this coating are numerous layers of “meat” that are quite tender and can easily be separated and cut away with a knife.
The flavor of a white onion is quite mild, although it can be too acrid for some eaters, especially when raw. It’s not as sweet as some varieties, such as Spanish onions or Vidalia, although its overall sweetness can vary from sample to sample. White onion is often cooked so that the sugars that occur naturally within it can caramelize, allowing it to become sweeter. When used raw, it is usually diced or otherwise cut into small sizes so that it can be eaten with other ingredients without being the main component in a mouthful of food.
White onion has a number of nutritional benefits, especially when eaten raw. First, it’s an excellent source of dietary fiber and vitamin C. It also contains a hefty amount of vitamin B6 and a decent amount of potassium, although other fruits and vegetables can certainly provide larger amounts.
One of the biggest drawbacks to cooking with white onion, however, is the volatile gas that is released from the vegetable when it’s cut. Damage to the cell walls within the onion causes various chemicals to be released which combine to create gas. When this gas gets into a person’s eyes, it can cause a great deal of irritation resulting in redness and watering. While you can use a few different methods to avoid this problem, such as cutting onions under running water, the safest way to avoid irritation is to wear goggles while cutting.
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