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Yellow, white, and red onions are the most common varieties for cooking. Each has a unique flavor and is suited for different dishes.

Yes, onions can be chopped and frozen for later use. Spread the pieces on a tray to freeze individually before transferring to a bag or container.

Slice onions thinly and cook them slowly over low heat with a bit of oil or butter, stirring often until they turn golden brown.

Yes, onions can be eaten raw in salads, salsas, and sandwiches for added crunch and sharp flavor.

Cut onions, when stored in an airtight container, can last up to 7 days in the refrigerator.

Old or sprouting onions or burning them during cooking can cause a bitter flavor.

Yes, usually onions are peeled before cooking, except when roasting whole, where the skin can help retain moisture.

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

Store whole onions in a cool, dry, and well-ventilated place, away from sunlight. Once cut, cover and refrigerate them.

Chill onions in the fridge before chopping, use a sharp knife, and try to cut near an open window or fan to disperse the fumes.

Yes, green onions and scallions refer to the same vegetable, often used for garnishing or adding a milder onion flavor.

Onions are used in soups, stews, stir-fries, salads, curries, and as a base for sauces and gravies.

Yes, most onions can be substituted for one another, but the flavor and color may change slightly.

Yes, green tops of younger onions or scallions are edible and great for garnishes.

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

Rub your hands with stainless steel under cold running water or use lemon juice to neutralize onion odors.