Slow-cooked red onions have a sweetness that’s welcome in everything from risottos and pasta sauces to soups and stews – or as a side to fish and meat. Cut your onions into quarters and fry until slightly coloured. Add a splash of red wine vinegar and tomato purée, a teaspoon of sugar and a few herbs – thyme, parsley or a bay leaf are all good. Cook on a very low heat for about 40 mins.
Keep cool and dry, preferably somewhere with a bit of air movement.
The season begins with fresh, green onions with their tops on from May. Dry white and red onions are around from July to February.
Country of origin
Grown in Egypt.