Brown onion

This is the most widely used onion. With its a pungent aroma and strong flavour it is a good all-round onion. Choose firm, blemish-free onions and avoid any that have green shoots.

How to Use

Brown onions are usually served cooked and are used in a wide range of dishes where a distinctive onion flavour is required including casseroles, liver and onions, sauces, gravies, soups, pies, pizzas and curries.

How to Prepare

Cut a thin slice from the top of the onion. Peel the skin away and remove any soft outer layers. Hold the onion by the root and slice or cut in half and chop into even-sized pieces.

How to Cook

Onions can be fried or steamed. To fry, heat 1 tbsp olive oil in a pan, add the prepared onion and cook for 5-10 minutes, stirring occasionally until tender. To steam, place whole, peeled onions or sliced onions in a steamer. Cook whole onions for 40-50 minutes and sliced onions for 15-20 minutes.

How to Store

Keep in a cool, dry place for up to 1 month.