Young onions, native to Spain, are characterized by their mild flavor and strong aroma. Generally, these onions are recommended to be eaten raw to preserve their nutritional properties to the fullest. Among the types of onions, white, purple, yellow sulfur, and sweet varieties stand out. White onions are harvested in late spring, while the more colorful ones are collected in late summer. This food is rich in vitamins A, B1, C, and E, as well as minerals and folic acid, giving it beneficial properties, such as tonic, diuretic, detoxifying, and digestive effects. It is also revitalizing and appetizing. To consume it best, it is suggested to mix its juice with lemon and honey, which acts as a good remedy for coughs and colds. To maintain freshness, it is recommended to store them in a cool, dry place, away from light, avoiding refrigeration, as this may affect their properties.