Sweet onion is a mild tasting, and almost sweet type of onion. They have lighter colored skins, more fragile, and have more water content than regular onions. Because of the water content, they a do not irritate the eyes as much as the regular ones.
Sweet onions are perfect for making dips, soups, pizza, and sandwiches.
Sweet onion are large, white, onions with a very low sulfur content
Selecting and Buying
Look for those that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. Ordinary storage onions are darker and have a thicker skin.
When cut into, they should have a creamy white interior.
Avoid onions with soft spots or surface bruises.
Sweet onions tend to be a bit more expensive.
Preparation and Use
Sweet onions can be eaten raw or sliced/chopped and added to salads or sandwiches. They are also perfect grilled or fried.
To chop, lay each onion half flat, slice vertically and slice horizontally. To make it easier to do the horizontal cuts, leave 1/8" uncut at one end when you do the vertical slices.
Conserving and Storing
Sweet onions do not store well, it is best to use them within the week before they soften and start to rot.
Sweet onions are high in water and sugar content so they require more care when storing. Treat them gently to avoid brushing. Store away from potatoes because they will absorb water.
Sweet onions will keep for 4-6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated.