A magnificent staple – almost every meal begins with the peeling of an onion.
A humble vegetable, but a very important one – almost every meal begins with the peeling of an onion. They make a brilliant base for all sorts of dishes, from soups, stews and stocks to pasta sauces, stir-fries and curries. Ours are pretty pokey, so have some tissues to hand!
Country of originGrown in
- The UK
How to prepare
Onions are the foundation of so many dishes – but they can also be the centrepiece. Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/ Gas 6 for about 45 mins, until tender.
Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spread thickly on a sheet of shortcrust pastry with a scattering of anchovies and olives before baking for 20 mins for pissaladière (a bit like pizza).
Keep cool and dry, preferably somewhere with a bit of air movement.
Our netting is 100% home compostable, made from PEFC-certified beechwood (a by-product of the foresting industry). Simply cut off the metal clips and put the net on your compost heap or in your council compost bin.
Don't miss these...
Smashed potatoes with onion and sage
Serves: 4 Total time: 1h 5 min
Sticky onion marmalade
Serves: 0 Total time: 2h
Simple roasted onions
Serves: 4 Total time: 1h 35 min
Sprouts, red onion and blue cheese gratin
Serves: 4 Total time: 1h
Roasted squash and garlic mash with crispy fried onions
Serves: 4 Total time: 1h 20 min
Whole baked red onions
Serves: 4 Total time: 50 min