Grown in Australia
What and Where Red onions, used in cooking for millenniums, are part of the allium family. They are native to Asia and the Middle East. Our red onions are grown in different parts of Australia; the region changes with the seasons. We don’t buy from particular growers; we buy whatever looks best on the day.
Flavour Sweeter and milder than a brown onion
Use Red onions, like brown onions, can be roasted, caramelised, stuffed and baked and added to everything from quiche and fritters to breads and rolls. But where red onions can really come into their own is in a salad, especially one that features rocket or baby spinach, tomatoes and peppers, possibly some legumes like chickpeas or lentils, and a hard cheese -Parmesan or Pecorino. Perfect finished with a simple vinaigrette.
Cooking Tip to prevent “onion tears” Halve the onion and place it in a bowl of water for a few minutes cut side down – this draws out some of the gas that is so irritating to eyes.
Eating Tip for when you like onions but onions don't like you Simply soak your cut spring onions in a bowl of water, rinse, pat dry and then use - this seems to make them much more agreeable.
Selection and Storage Choose evenly firm onions that have smooth, glossy skin. Keep somewhere a cool, dark and dry.
In Season Available all year
Historic Note In ancient Egypt the pyramid workers were paid, in part, with onions and onions were placed in the tombs of kings, such as Tutankhamen.