Pickling Onions Brown (500g)



$2.99


Small, main crop onions with a strong pungent flavour.

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, pickle.

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.

 

You may also like

$3.99

Onion Pickles Red (Bag)

$4.99

Spinach (250g Bunch)

$3.99

Silverbeet (250g Bunch)

$6.99

Celery (Each)

$5.99

Cabbage Red (Each)

Cart

You have no items in your cart, add some on the products page.