Local, fresh organic white onions, crisp and clean-tasting with a milder bite than yellow onions, well suited to both raw and cooked preparations. Sliced thin, they hold their crunch in salsas, ceviche, and salads; diced and cooked down slowly, they turn soft and sweet, forming the base of soups, braises, and sauces. Their thinner, papery skin peels away easily compared to yellow onion varieties, and the flesh stays notably white rather than turning translucent when cooked, which makes them a common choice for dishes where color matters, like a light-colored soup or a bright salsa verde. Roasting brings out natural sugars while keeping the flavor lighter than a yellow onion would give. Pairs well with lime, cilantro, garlic, and white beans.