Onions for boiling

Boiling onions are a basic and fundamental ingredient in cuisines around the world, known for their versatile flavor and ability to enhance the taste of numerous dishes. These are edible bulbs from the Allium cepa plant, which, when boiled, lose some of their pungency and acquire a sweet and mild flavor, making them ideal for stews, soups, braises, and sauces.

The origin of the onion dates back to regions of Central Asia, although its cultivation and consumption have historically spread throughout Europe, Latin America, and other parts of the world. In Latin American cuisines, the onion is a key component for flavor bases known as "sofrito" or "potaje".

Among their nutritional properties, boiling onions are low in calories and rich in fiber, B-complex vitamins, vitamin C, and minerals such as potassium. Furthermore, they contain antioxidant and anti-inflammatory compounds that may help improve cardiovascular health and strengthen the immune system.

Depending on the Spanish-speaking country or region, boiling onions are also known as "white onion", "yellow onion", or simply "onion". In some areas, they are distinguished from raw onions or red onions, the latter being more commonly used in salads.