White Onion – China – Large Grade (Allium cepa L.), family Amaryllidaceae. This is a white-skinned onion commonly cultivated in China and harvested when the bulbs are fully developed. The large grade is characterized by large bulbs with round, slightly flattened, or mildly elongated shapes. The bulbs are full, firm, and relatively uniform in size within the same lot. The outer skin is white to ivory, dry, and clean, making the bulbs suitable for food preparation.
Characteristic Features
Large-grade white onions have large bulbs with round, slightly flattened, or mildly elongated shapes. The bulbs are well-developed, relatively balanced in shape, and reasonably uniform in size within the same lot, without excessive numbers of undersized or severely deformed bulbs.
The outer skin is dry and thin, with a white to ivory color, and fits relatively closely around the bulb. The inner layers are white to translucent white, moist, and arranged in concentric layers with a firm structure. The basal end should be intact and free from decay or significant physical damage.
The raw material should be fresh and firm, with a relatively heavy and solid feel for its size. The bulbs should be clean and dry, without significant sprouting, excessive softness, water-soaking, mold, decay, or abnormal odor. Minor surface scratches on the outer skin caused by harvesting or transportation are acceptable when they do not affect the inner bulb.
Flavor & Texture
White onion has a characteristic and noticeable aroma, especially when cut. When eaten raw, it has a pungent, sharp, slightly spicy taste; after cooking, the pungency decreases and the flavor becomes milder, sweeter, and more aromatic. The fresh bulb layers are moist, firm, and crisp, while cooking makes them softer and sweeter while retaining a relatively good structure.
Uses and Applications
White onions are used in stir-fried dishes, cooked dishes, braised foods, soups, stocks, meat and seafood preparations, as well as mixed dishes and salads. The outer skin can be removed, followed by trimming the stem and root ends, washing, and slicing, wedging, or dicing according to the intended preparation.
Nutritionally, onions provide water, dietary fiber, carbohydrates, vitamin C, folate, potassium, and naturally occurring plant compounds.
