Northwest sweet onions are long-day onions grown in the Pacific Northwest and Northern California, prized for their mild, naturally sweet flavor and low sulfur content. These golden-skinned onions are heavy for their size with thin, shiny skins that are lighter in color than storage onions. Their higher sugar and water content makes them mild enough to enjoy raw without causing tears, and they become even sweeter when cooked.

These sweet onions are versatile in the kitchen and can be used raw in salads, salsas, and on sandwiches, or cooked in a variety of dishes. When cooking, use low to medium heat as high temperatures can make them bitter. Their high water content means they take slightly longer to cook than regular onions, but the result is a deliciously sweet, caramelized flavor that enhances meats, vegetables, egg dishes, and more. Best stored in a cool, dry place wrapped in paper towels, or refrigerated to prevent bruising.