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Fresh onions can make you cry when you slice them due to a specific kind of acid — if you cut our white onions under cold running water, you can avoid the tears. Usually enjoyed chopped, onions are a hearty ingredient in soups and stews, and can be cooked in a wide variety of ways. Used raw, onions are an amazing ingredient in salads or on top of a burger. And if you get onion breath, just eat some parsley for a quick, natural solution.

  • Very low in saturated fat, sodium and cholesterol
  • Very good source of vitamin C
  • Good source of vitamin B6, dietary fiber, potassium, folate and manganese

Countries of Origin

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How to Select

Select onions that are clean, well shaped, have no opening at the neck and feature crisp, dry outer skins. Avoid onions with soft spots, moisture at their neck or dark patches.

How to Prepare

Cut off the stem and root end of the onion. Remove the papery outer layers of the skin and cut the onion in half. Lay each half of the onion flat side down and slice or chop.

How to Store

Onions should be stored in a cool, dry place with good air circulation and away from bright light. Try not to store whole onions in plastic bags or near potatoes.

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