Brown onions are the most common onion variety and are a staple item in every kitchen. They are very versatile, and with a stronger flavour than other onion varieties they are commonly used as a cooking onion.
They form the base of most casseroles, soups and stir-fry dishes, adding beautiful flavour and sweetness. They also last a lot longer than other varieties and under the right storage conditions can be kept for several weeks.
Look for firm, dry onions with no soft patches.
Store in a cool, dark place for up to one month.
White onions are a popular salad onion due to their mild, sweet flavour. Milder than the brown onion, white onions are commonly eaten raw, and you will typically find them sliced in a burger or in a salad.
They are also great sautéed and added to casseroles or soups.
Dicing an onion is somewhat of an art, but it’s an essential kitchen know how. The trick is to leave the bulb on, and not to slice right through.
Work your way towards the bulb as you cut, holding firmly to the bulb, and then discard it at the end. Simple!
Also known as Spanish onions, or purple onions, the red onion is another essential cooking companion. With purplish red skin and white flesh tinged with red and a milder flavour, the red onion not only tastes great but adds beautiful colour and texture to many fresh dishes.
It’s also the onion of choice for caramelising due to its sweeter flavour.
Red onions can help you lower your blood-sugar glucose levels.
This is due to the natural chemicals found in red onions, allyl propyl disulfide and chromium.
Eschalots have a much sweeter, more intense and complex flavour than other onion varieties, and are used in more delicate cooking. Smaller than the average onion, they are also often consumed whole, pickled, braised or roasted.
They are typically chopped very finely and added to sauces and salsas, or as an accompaniment to a variety of meat and seafood.
Eschalots are the star ingredient for the popular French sauce, Beurre Blanc. It’s a beautiful, delicate, creamy sauce, that’s often used to accompany seafood, pasta, vegetables and chicken.
Red Eschalots add beautiful color to any meal. They have a pleasant, intense flavour when compared with alternative onion varieties
Eschalots are smaller than the average onion, they are also often consumed whole, pickled, braised or roasted. Their red color makes an attractive addition when cooking, a must have in the kitchen. Try then sliced and mixed through a garden salad.
Banana Shallots are easy to prepare and peel. They are larger than typical shallots and have an attractive amber-colour skin.
“Combines the ease of an onion with the sweet, subtle flavour of a shallot.”
Can add a subtle hint of flavour or be the main component of a dish. Perfect for braising meats, roasting vegetables or adding flavour to soups.
A banana shallot has it all, a clever cross between an onion and shallot. No need to choose.
