White Onion – China – Small Grade (Allium cepa L.), family Amaryllidaceae. This is a white-skinned onion cultivated and harvested in China. The small grade has smaller bulbs than the large grade, with round, slightly flattened, or mildly elongated shapes. The bulbs are relatively full, firm, and reasonably uniform in size within the same lot. The outer skin is dry, clean, and relatively intact, making the bulbs suitable for food preparation.
Characteristic Features
Small-grade white onions have small bulbs with round, slightly flattened, or mildly elongated shapes. The bulbs are relatively well-developed and balanced, with reasonably uniform size within the same lot and without excessive numbers of undersized, poorly developed, 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 translucent white to ivory, moist, and arranged in concentric layers with a firm structure. The basal end should be relatively intact and free from decay or significant physical damage.
The raw material should be fresh and firm, with a relatively solid weight for its size and without excessive softness or shriveling. The bulbs should be clean and dry, without significant sprouting, water-soaking, mold, decay, or abnormal odor. Minor surface scratches caused by harvesting or transportation are acceptable when they do not affect the inner bulb.
Flavor & Texture
White onion has a characteristic aromatic smell. When eaten raw, it has a pungent and slightly sharp taste; after cooking, the pungency decreases and the flavor becomes milder and sweeter. The fresh bulb layers are firm, moist, and crisp, while cooking makes them softer, sweeter, and more aromatic.
Uses and Applications
Small-grade white onions can be used in stir-fried dishes, cooked dishes, braised foods, soups, stocks, meat and seafood preparations, as well as mixed dishes and salads. During preparation, remove the outer skin, trim the stem and root ends, wash thoroughly, and slice, wedge, or dice according to the intended use.
Nutritionally, onions provide water, dietary fiber, carbohydrates, vitamin C, folate, potassium, and naturally occurring plant compounds.
