What Are Spanish onions and How Can I Use Them?
Here's everything worth knowing about spanish onions and how to pick them, what they are, how to store them, and what to use instead, plus 75 recipes to cook tonight.
Key Points
- Large, mild yellow onion; sweeter raw than a standard yellow but sturdy enough for long cooking.
- High sugar and moisture make them excellent for caramelizing, frying into rings, and onion tarts.
- One large Spanish onion yields about 2 to 2½ cups diced, replacing two regular yellow onions.
- Substitute 1½ yellow onions each, or a sweet onion one-for-one when you want less bite.
- Choose rock-hard onions with dry skin; store cool, dark, and airy for a month plus.
What are spanish onions?
Spanish onions are the big, round, mild yellow onions you reach for when a recipe just says "1 large onion." They run noticeably larger than a standard yellow cooking onion, often the size of a softball, with golden-brown papery skin and pale, juicy flesh.
The flavor is where they earn their keep. A Spanish onion is milder and sweeter raw than a sharp yellow storage onion, but it still has enough backbone to hold up to long cooking, which is what separates it from a true sweet onion like Vidalia.
Cooking With Spanish Onions
Their high sugar and moisture make them a top pick for caramelizing. Cook them low and slow, 35 to 45 minutes over medium-low heat, and they collapse into the jammy, deep-brown tangle that carries dishes like a Cheesy Turkey & Caramelized Onion Panini or Spaghetti with Caramelized Onions, Anchovies.
One large Spanish onion yields roughly 2 to 2½ cups diced, so a single one often replaces two regular yellow onions in a recipe.
They are mild enough to slice thin and eat raw in a salad or sandwich, though a true sweet onion is gentler still. They also slice into clean rings, which makes them the classic choice for a Spanish Onion Torte or for battering and frying.
General onion technique (dicing, taming raw bite, why they sting your eyes) lives on the /recipes/onions hub.
Substitutes
Reach for a regular yellow onion first. It is sharper and a bit smaller, so use about 1½ yellow onions per Spanish onion and expect a slightly more pungent result.
A sweet onion such as Vidalia or Walla Walla swaps in one-for-one when you want even less bite, especially raw. A white onion works for cooked dishes but brings a cleaner, sharper edge that suits Mexican cooking more than slow braises.
Buying and Storage
Pick onions that feel heavy and rock-hard with dry, tight skin and no soft spots or green sprouting at the neck. Size is the giveaway: Spanish onions are sold loose and large, bigger than the bagged yellow cooking onions beside them.
Stored in a cool, dark, airy spot they keep for a month or more. Once cut, wrap tightly and refrigerate, then use within a few days before the flesh turns slimy.
Quick facts
Where to find spanish onions: Spanish onions are usually found in the produce section or aisle of the grocery store or supermarket.
- In Chinese
- 西班牙洋葱
- British (UK) term
- Spanish onions
- en français
- oignons espagnols
- en español
- cebollas españolas
Recipes using spanish onions
There are 75 recipes that contain this ingredient.
Best Creamy Tomato Soup
If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!
Butternut Bisque
Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.
Eggplant, Red Pepper & Spinach Curry
No meat today, I guess I like this way.. Vegan if you replace ghee..
Star Anise & Date Masala Spiced Chickpeas
An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.
Spanish Pot Roast
Spanish pot roast, a chuck roast browned and slow-braised in tomatoes, red wine, and beef stock with peppers, Spanish onion, and warm cumin and paprika. Fork-tender beef in a rich, smoky sauce.
Braised Short Ribs for Two
Boneless beef short ribs, slow braised in a small crockpot (or pot if desired) perfectly sized for two servings.
Pate De Poulet En Gelee
Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.
Potato Salad with Bratwursts
Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.
Herring Salsa
This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.
Favourite New England Clam Chowder
New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.
Spanish Gazpacho
Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.
Bruce's Favorite French Onion Soup
Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.
Mexican Pizza with Salsa
Mexican pizza topped with crumbled chorizo, garlic, Monterey Jack and Muenster cheese, fresh cilantro, and salsa on a cornmeal-dusted bread dough crust.
Bold Herring Salad
Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.
Tortilla Soup with Vegetables
Loaded with vegetables, the soup tasted light and so refreshing. I had it for dinner, and it was delicious. The dish didn't have many calories either, so perfect for my weight-loss diet.
Cilantro-Ginger with Cream
Creamy cilantro ginger soup pureed smooth with fresh ginger root, garlic, and heavy cream in a chicken broth base. An elegant, silky bowl with bright herbal flavor.
Goat's Cheese Salad with Sweet & Sour Onions
Grilled goat cheese salad with sweet-and-sour caramelized Spanish onions, sun-dried tomato vinaigrette, and mixed greens. A classic French bistro starter that eats like a full meal.
Lobster in Wild Watercress Dressing
Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.
Green & Gold Herring Salsa (Packer Salsa)
This tasty twist on salsa will have everyone coming back for more!
Sur Le Gril Chopped Liver
Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.
White Bean Cassoulet
A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.
Spanish Onion Torte
Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.
L.J's Chili Con Carne Y Judia
Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.
Cheesy Turkey & Caramelized Onion Panini
Sliced turkey and Swiss cheese piled high with slow-caramelized onions and sweet mustard, pressed until golden on whole wheat bread. This turkey panini turns leftover turkey into a gourmet grilled sandwich.
Cauliflower Pasta with Pine Nuts & Parmesan
This delicious one-pan meal will for sure make everyone want extra.
Gascony Lamb Casserole
Gascony lamb casserole slow-braises lamb, pork belly, and cannellini beans with 24 whole garlic cloves, anchovies, and red wine, finished under a crisp ciabatta-crumb crust. A classic French farmhouse feast.
Chile Grande with Beans
A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.
Spaghetti with Caramelized Onions, Anchovies
Slow-caramelized Spanish onions and anchovies melted into olive oil with garlic and chilies, tossed with spaghetti and finished with toasted breadcrumbs. Bold, savory, and deeply Italian.
Bean & Eggplant Stew
Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.
Speakeasy Chili
A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.
Tagine of Chick Peas with Aromatics
A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.
Sauteed Rabbit Loin with Braised Fennel & B
Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.
Grilled Pasta Salad
Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.
Mersey Point Marinated Herring Salad
Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.
Baked Stuffed Onions
To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).
Carrot with Fennel
Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.
My Hearty Soup
My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.
Ma's Can't "Beet" Our Herring in Wine Sauce Salad
The delicious combination of herring and beet makes this salad a winner!
Fresh Rosemary Onion Focaccia
Rosemary onion focaccia with caramelized Spanish onions, fresh rosemary throughout the dough, and a cornmeal-edge crust. Bread machine kneading meets oven-finish for bakery-style results.
Mushroom-And-Celery Root Salad
Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.
Prawns New Orleans
Prawns New Orleans in a colorful Creole sauce of tomatoes, okra, bell peppers, allspice, and cayenne, served over rice. A bright, spicy one-pan seafood dinner in about an hour.
Roasted Onions
Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.
Lamb Tajine with Dates & Almonds
Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.
Granite Brewery's Beer & Beef Stew
Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.
Aussie Burger & Chips
Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.
Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw & Smoked Chile Sauce
We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.
Delicious Vegan Refried Beans
Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.
Crisp Cooked Vegetable Appetizer
Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.
Haring Salade (Marinated Herring Salad)
Haring salade, a traditional Dutch marinated herring salad with beets, potatoes, apples, and dill cream dressing. A tangy, no-cook Northern European classic.
Jim's Piccalilli
Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.
More spanish onion recipes
- Carrot with Fennel
- Casserole of Salt Cod & Potatoes
- Creamed Kale with Caramelized Shallots
- Delicious Vegan Refried Beans
- Fresh Rosemary Onion Focaccia
- Gascony Lamb Casserole
- Grilled Pasta Salad
- Hearty Mexican Chili
- Lamb Tajine with Dates & Almonds
- Ma's Can't "Beet" Our Herring in Wine Sauce Salad
- Mushroom-And-Celery Root Salad
- My Hearty Soup
- Prawns New Orleans
- Roasted Onions
- Sliced Tomato & Onion Salad
- Spaghetti with Caramelized Onions, Anchovies
- Swordfish Steaks with Mango & Avocado Salsa(Weir)
- Tagine of Chick Peas with Aromatics
