Smellier is better
When shopping for onions, consider the dark red/purple, stronger-tasting varieties. The strong taste and smell come from antioxidant compounds called polyphenols (including flavonoids), which may reduce the risk of cancer and other diseases, according to a report in the Journal Agricultural and Food Chemistry. Mild white and yellow onions don't have as much of these compounds as dark coloured ones.Shallots (green onions) though milder in flavour, are an exception.
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