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Onions

Related to the lily this underground wonder is the basis for culinary delights all over the world. Great eaten raw or cooked in a variety of was such as stir frying, roasting or grilling.

Varieties

  • Red Onions have a mild flavour and are best eaten raw as they lose there colour when cooked.
  • Vidalia Onions are a large juicy and sweet onion with pale yellow skin.
  • Spanish Onions large yellow or white skinned onion, mild flavour.
  • Cooking Onions available in all sizes with orange skin, best when cooked.

Availability

  • All year round

Purchasing

  • Choose onions that are heavy for there size, with their dry papery skin intact. Make sure there are no signs of spots or moisture damage and no visible sprouting.

Storage

  • Store in cool dry place with good air circulation for up to 2 months.
  • Once cut wrap tightly in plastic to prevent odour from affecting other foods in the refrigerator. Use within 4 days.

Tips

  • To avoid crying while peeling or slicing onions, just chill them in the freezer for 10 to 15 minutes before slicing. Or peel the onions under cold running water. For some people, biting on a piece of bread helps stop the tears.
Onions
Onions