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Common types include yellow, red, white, and sweet onions, each with a distinct flavor profile.

Yes, you can freeze chopped or sliced onions in an airtight container or freezer bag.

Discard onions that feel soft, have mold, or emit a strong, unpleasant odor.

Chopped onions can last up to 7 days in the fridge in an airtight container.

No, green onions (scallions) are a different variety with a milder taste and edible green tops.

Yes, raw onions add crunch and flavor to salads, sandwiches, and salsas.

Cut in half from root to tip, peel, make parallel cuts lengthwise and crosswise, then slice to dice.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Store whole, unpeeled onions in a cool, dry, well-ventilated place away from potatoes.

Use a sharp knife and cut near an open flame or refrigerate the onion first to reduce irritation.

Yellow onions are all-purpose, red onions are milder and best raw, and white onions are crisper with a sharper flavor.

Sautéing slowly over medium heat helps develop their natural sweetness and flavor.

Yes, but the flavor will be less pungent and fresher; use about 1 tablespoon of onion powder for every medium onion.

Cook sliced onions slowly in butter or oil over low heat, stirring frequently, until golden brown, about 30-45 minutes.

Yes, onions can be quick-pickled with vinegar, sugar, and spices for a tangy topping.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.