Description
Native to Asia, these underground bulbs are prized all over the world for the depth and flavour that they add to savoury dishes. Dry onions are fully matured, with juicy flesh and dry, papery skin and have a mild flavour that becomes wonderfully sweet upon lengthy cooking. Medium to large in shape, they have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour.
These onions tend to be medium to large in size and have a mild to sweet flavour. They are often consumed raw, grilled or lightly cooked with other foods, or added as colour to salads. They tend to lose their redness when cooked. Red onions are available throughout the year. The red colour comes from anthocyanadins such as cyanidin. Red onions are high in flavonoids. They can be stored 3 to 4 months at room temperature.Onions are a very good source of vitamin C, chromium and dietary fibre. They are also a good source of manganese, molybdenum, vitamin B6, folate, potassium, phosphorus and copper.
Onions, like garlic, are members of the Allium family, and both are rich in powerful sulphur-containing compounds, beneficial phytonutrients and antioxidants that are responsible for their pungent odours and for many of their health-promoting effects. There is extensive evidence linking onions to reducing your risk of several common cancers.
