Spanish onions are a softball-sized onion variety that has yellow or white skin. The skin is fine-grained and has a mild and sweet flavor that can be worked into various cooked or raw dishes.

Spanish onions originated from the Mediterranean. Because of this, they grow well in hot and humid conditions.

Are low in calories and high in vitamins and minerals. They’re also easy to add to your daily diet and can be added to a variety of delicious recipes.

They contain:

Vitamin C

Antioxidants

Vitamins from the B family and folate

Potassium

Quercetin

Fiber

Prebiotics

The growing process for Spanish onions takes 4 months. Spanish onions must get a lot of sun exposure. The seeds should be spaced 4in apart.

Once the Spanish onions seeds have been planted, it’s crucial to keep the soil wet, but do not over-saturate with moisture because it will cause the seeds to rot. Sulfate-based fertilizer that growers use tends to produce a stronger tasting Spanish onion, while soil rich in nitrates will have a milder taste.

The bulbs will be ready to be harvested when the tops of the Spanish onions begin to turn brown and fall over. Once they’ve been harvested, they should be placed in a dry place and allowed to dry out for around a week.

Before placing into storage, the tops of the Spanish onions should be cut off with about 1in of the stem remaining.

Spanish onions can typically last a handful of weeks when stored correctly. However, they won’t last as long as other onions, mainly because they are made up of more water and sugar. The most crucial thing is to make sure they’re kept in a cool, dry place when storing them. They should also have plenty of ventilation. You can use an open paper bag or a pair of clean pantyhose to store the Spanish onions. It’s not recommended to use a plastic bag for storage because it will cause the Spanish onions to go bad quickly because of the lack of air. It’ll also cause too much moisture, and the Spanish onions will begin to rot.