How can I choose the best Spanish onion?

Spanish onion has a close similarity to yellow onion, except that they are generally much larger. When choosing the best Spanish onion, the first thing to look for is very clean and dry skin, which should be almost like paper as crispy. Any onion that has nicknames, slices, grooves or other brands on the surface, should be avoided because these things can cause problems inside the onion that cannot be easily seen. The root knot at the bottom of the onion should be dry, firm and without mold, while the upper onion should be dry and short, which would not show any signs of green growth. When he picks up, a good Spanish onion will feel heavily and firm, instead of soft or light. It should be a dry, golden -brown color and mostly attached to the onion. Some onions begin to get rid of the skin after handling, but most of the outer skin should still be present. If onion has a skin that has dark spots or dark defects, or if it is completely missing outer skin, then it shouldto be probably prevented onion.

Although the skin is intact, the size and manipulation of the Spanish onion could lead to damage that exceeds the skin. There is a need to avoid onion, which has any type of cut or wound that exposes the inner onion in the air. Damage can be difficult to see because it is at the bottom, close to the root node. There are cases where the onion may seem perfectly fine, except for a single wound on its surface; In fact, there is a chance that the onion might be bad inside or that it will not last much longer on the shelf.

In some situations, the Spanish onion is sold, stored and supplied in large piles. This means that some onions could respond to others and start hatching even though it was harvested. The onion, which germinated and shows some green growth growth, needs to be avoided because the taste will be switched off. In environments with high MOThe root knot at the bottom of the onion can develop a mold that can be an indicator of rot inside the onion.

When the Spanish onions are lifted and processed, they should feel very tight and heavily for their size. The light onion could dry out from the inside and leave the dry and separate inner layers. The soft onion began to rot and should not be purchased. One of the latest tests in choosing the best Spanish onion is the aroma test, because the strong sulfur scent means that the onion is old and will not taste fresh.