The petite bulb is covered in a white, thin, papery, parchment that easily flakes off when touched. Underneath the papery skin, there is a white sheath, similar to garlic, and the flesh is white, almost translucent with layers of thin rings. The flesh is firm, juicy, and crisp.
White Onions contain vitamin C, vitamin A, potassium, calcium, fiber, and flavonoids. They are best suited for both raw and cooked applications such as creaming, roasting, pickling, and glazing. The small bulbs are most commonly used whole, and the skins can be peeled by boiling for two minutes, dropping in ice water, cutting off the ends, and then pinching the flesh out from under the skin.