White onions belong to the Alliaceae family, like garlic and chives.
It can be recognized by its tender bulb and mild flavor. Its odor is quite strong, but its taste is less pungent than that of yellow and red onions. It is harvested before full maturity.
Easy to grow, it can be harvested in spring and used in many recipes!
From sowing to cooking, find out everything you need to know to grow and enjoy it!
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Growing white onions
The white onion has been cultivated since ancient times for its gustatory and medicinal qualities. Already appreciated by the Egyptians and Romans, it has become a staple in many cuisines around the world.
Sowing, planting, harvesting
White onions are easy to grow, ideal for beginners!
- Sow seeds from September to November for a spring harvest, or in February-March for a summer harvest.
- Plant bulbils from October to March, depending on your climate.
- Harvest when the bulb reaches the desired size, generally from April to June.
- You can also pick the young shoots and enjoy them like chives!
How do you water it?
The white onion doesn't need much maintenance. It prefers well-drained soils and fears excess humidity. Water lightly in the event of prolonged drought, but avoid over-watering.
Exposure: how to place it in the garden?
White onions love the sun! Plant it in a well-exposed spot to ensure good growth.
In the vegetable garden, white onions like to be close to garlic, beet, carrots and zucchinis. On the other hand, keep them away from fabaceous crops (= plants whose fruit is a pod) such as peas, beans, lentils...
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Cooking white onions
White spring onions are also known as "fresh onions" and are eaten whole, from bulb to stem; the stems can be snipped like chives for maximum flavour!
White onions are appreciated for their sweetness and freshness. It enhances salads, omelettes and stews. It's also excellent candied or pickled!
Rich in vitamins and antioxidants, it contributes to a balanced, flavorful diet.
How to store it?
Here are a few tips to prolong the freshness of your white onion:
- In the fridge: White onions are young, i.e. picked before they are fully ripe. It can therefore be stored in the refrigerator for only a few days.
- In bunches: hang the stems in the open air, in a cool, dry place.
- In the freezer: finely chop white onion and freeze in an ice cube tray with a little water or oil for practical use in cooking.
Onion soup recipe
"The onion makes the strength, and so does his soup!
Onion soup is an onion-based soup au gratin, traditional in French cuisine and in many onion-growing regions.
Ingredients for 5 people :
- 125 g grated Comté cheese
- 1.5 tablespoons flour
- 1.5 tablespoons oil
- 60 g butter
- 5 white onions
- 30 cl white wine
- 1.5 L water
- Optional: 5 slices of sandwich bread
Recipe:
First, peel and slice the onions, then sauté in a mixture of butter and oil until soft and golden.
Sprinkle with flour, add hot water and white wine, then season.
Simmer, covered, for 20 minutes.
Meanwhile, toast the bread slices and place in individual ovenproof bowls. Sprinkle with grated cheese.
Pour the soup into your bowls. Add another layer of cheese and cook au gratin until the top is golden brown.
It's ready, enjoy!
