Organic White onions
A special autumn crop of pale, sweet onions.
These organic white onions are grown in Spain by Pepe, who also grows some of our spinach. They are harvested at the end of August and gone by December – a fleeting autumn treat, so don’t miss them. White onions are sweeter and less pungent than the standard brown. Pepe says that the Spanish like to eat them raw in salads, or roasted whole until they’re meltingly tender. For a bit of English-Spanish fusion, serve the sweet, herby roasted onions with sausages or a roast.
How to prepare
Prep as you would any normal onion. They are quicker to peel and slice if topped, tailed and halved first. Any trimmings are a welcome addition to a stock pot. Slice thinly and eat raw in salads and slaws. Alternatively, roast them whole: cut a deep cross into each onion, almost down to the root but not quite. Force in some softened butter and a few sprigs of thyme. Rub the onion with oil and season with salt and pepper. Place your onions into a snug-fitting roasting tray, add a dash of water, cover well with foil and bake at 200°C for 40 mins before removing the cover and finishing for another 10 mins. They should be tender and collapsing.
Keep cool and dry, preferably somewhere with a bit of air movement so they can breathe.