The best all-rounder. They have a strong sulfur kick when raw but turn incredibly sweet and savory when cooked.
The lachrymatory factor (thiopropanal S-oxide) is produced by the enzyme alliinase acting on isoalliin precursors. Apple Onions have approximately 60% less total S-alk(en)yl cysteine sulfoxides than standard yellow onions. Consequently, their LF index (measured via pyruvate assay) is below 3.0 µmol/g, placing them in the “tearless” category alongside modern low-pungency hybrids. Apple Onion