The young onion is an essential ingredient in Mediterranean cuisine. It is suggested to consume it raw to maintain its benefits, which include high levels of vitamins A, B1, C, and E, minerals, and folic acid. This specific variety is native to Spain and is peeled, making it practical for immediate use. White onions are harvested in late spring, while colored ones are collected toward the end of summer. With digestive, restorative, and appetizing properties, its juice mixed with lemon and honey is an effective remedy for relieving coughs and colds. To avoid eye irritation when cutting, it is recommended to chill them in the freezer for 10 minutes. They should be stored in a cool, dry place, away from light, and not in the refrigerator to preserve their aroma and flavor.