White Onions Bag - Fresh Cooking Onions

Description

White Onions are the everyday cooking onion used as the aromatic base of nearly every West African stew, soup and rice dish. Sharper and more pungent than red onions when raw, they mellow into a deep, sweet flavour once fried or simmered — the starting point for jollof rice, stews, soups and sauces.

How to prepare

• Peel and rinse before use.
• Chop or blend and fry in oil until softened as the first step of a stew or soup base.

Perfect for

• Jollof rice and stew base
• Soups and sauces
• Frying with peppers and tomatoes

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

Should I use white or red onions for stew?

White onions are the traditional choice for cooked stew bases — their sharper flavour mellows well with heat. Red onions are better raw, in salads or as a garnish.

How long do onions keep?

Whole, unpeeled onions keep for several weeks in a cool, dry place.