The Babosa Onion is one of the short-days onions. It was introduced to Europe from South America at the beginning of the twentieth century. Its main place of production in Europe is in Spain, around Valencia.
The Babosa onions have a slightly fresher, sweeter flavour than standard onions. They are much easier to peel because they don’t have a ‘set skin’. Their high sugar and water content make them best used for cooking and immediate use, not storage.
This onion can be enjoyed raw thanks to its sweeter taste. You can also use it to spice up your dishes and salads.
Store in a cool, dry place, preferably with air circulation. You can keep them between 1 and 3 months.
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