Onion Brown (per kg)



$2.99


Onions are an essential ingredient in cuisines all over the world. They add amazing depth of flavour wherever they go, so it's no coincidence that so many recipes begin with a splash of oil and onion in a hot pan.

Their sharp, bright flavour when raw or pickled is also loved in salads and sandwiches. Or they can be cooked until they're sweet and caramelised with a good sausage sizzle.

With its crisp white flesh and papery brown skin, the brown onion’s distinct, well-rounded onion flavour makes it perfect for all cooking uses.

Usually too strong to be eaten raw, the brown onion should be cooked with medium to medium-high heat to bring out its sweetness.

Store

Store in a cool, dark, well ventilated place. Do not put them in plastic bags; if purchased in plastic, remove as soon as possible. Avoid refrigerating or storing with any food that may absorb their flavour.

How to prepare

Remove skin and root, cut as required; slice, dice, wedge or leave whole. Braising; blanch first. Roasting; skin can be left on when roasted whole. Stuffing; peel, cut off top, scoop out centre to leave 1 cm shell. The release of oil during peeling brings tears to the eyes – there is no guaranteed way of avoiding this. The best advice is to peel and slice quickly. To peel large quantities of pickling onions, top and tail, then cover with boiling water for 5 minutes, drain and remove the skins which will slip off easily.

Ways to eat

Onions can be eaten raw, cooked or pickled. In many recipes, onions add flavour and texture. They can be used in soups, braises, stews, pizzas, pies, pasta dishes, salads, sandwiches, sauces, chutneys and stir fries.

Cooking methods

Boil, roast, steam, stir fry, braise, stew.

Nutrition

New Zealanders are frequent consumers of onions. Onions are not rich in the common nutrients but are low in energy. However, onions are rich in phytonutrients – flavonoids, fructans, saponins and sulphur containing compounds. The red varieties are a source of the flavonoids, anthocyanins.

 

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