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.
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 the Netherlands.
Organic onion farmer
We’ve tried to grow onions on our farm in Devon, but it’s far too rainy! Instead, we make use of the drier climate at Riverford on Sacrewell Farm in Cambridgeshire. Nigel’s crop does well on the naturally fertile silty clay loam soil on the farm.