Red Onions Bag

Description

Red Onions are milder and slightly sweeter than white onions, making them the better choice eaten raw — sliced into salads, scattered over grilled meat and fish, or used as a fresh garnish on soups and stews. They can also be cooked into stews for a gentler onion flavour and a hint of colour.

How to prepare

• Peel and rinse before use.
• Slice thinly for salads and garnishes, or chop and fry for a milder stew base.

Perfect for

• Salads and fresh garnishes
• Grilled meat and fish accompaniments
• Milder stew and sauce bases

Storage

• Store in a cool, dry, well-ventilated place away from direct sunlight — whole onions keep for several weeks outside the fridge. Once cut, store in the fridge and use within a few days.

Frequently asked

Are red onions good for cooking or just raw?

Both — they're especially good raw, but also work well cooked into stews for a milder flavour than white onions.

How should I store onions?

Keep whole onions in a cool, dry, well-ventilated spot, not in the fridge, until cut.