White onions (Allium cepa) are crisp, aromatic bulbs with white papery skin and pale, juicy flesh. They have a clean, sharp flavor when raw that becomes mild and sweet with cooking, making them especially useful in salsas, salads, Mexican dishes, soups, sauces, and sautéed vegetables. Like other onions, white onions provide prebiotic fructans and distinctive organosulfur compounds responsible for much of their characteristic flavor and aroma. Unlike yellow and red onions, white onions contain very low concentrations of flavonoids such as quercetin, making their organosulfur compounds and fructans the more distinctive features of their phytochemical profile.