Brown Onions

Brown Onions

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Once the skin is removed, the brown onion can be sliced, chopped or minced and cooked in a variety of ways. They can be baked, barbecued, boiled, fried, sautéed or added to any number of recipes where onion flavour is desired.

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Brown Onions

Brown onions are the most commonly used variety of onion. They are prized for their deep, pungent flavour, strong aroma and versatility. Though named for the thin, brown papery skin on the outside, the onion is white to off-white in colour on the inside.

Once the skin is removed, the brown onion can be sliced, chopped or minced and cooked in a variety of ways. They can be baked, barbecued, boiled, fried, sautéed or added to any number of recipes where onion flavour is desired.

Onions can be bought in small or large quantities and will remain fresh for up to one month if kept in a cool, dry place. They should never be stored in the refrigerator or in a plastic bag. Always choose onions with smooth, dry skin and no blemishes or soft patches. They should have a slightly sweet aroma while the skin is on. For the best flavour, avoid onions with green shoots.

Did you know? The onion has been revered throughout history for its medicinal and flavourful properties. They were a favourite in Ancient Egypt, being used for everything from food to art to ceremonial offerings. They are featured more than any other vegetable in Ancient Egyptian art.

Please note image is for illustrative purposes only.
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