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Brown Onions

Brown onions are the most widely used and readily available variety of onion. They add flavour and depth to all kinds of dishes, and can be roasted, sautéed, stir fried, boiled, barbequed or grilled. Grown in Queensland, WA, South Australia, Victoria and Tasmania, Brown Onions are available all year round.

To Buy

Look for firm, dry onions, with no signs of sprouting or damp patches. They should smell faintly sweet

To Store

Store onions in a cool, dark place for up to 1 month. Don’t store them in plastic bags or in the fridge as this can cause them to sweat and deteriorate quickly.

To Prepare

Peel away the skin then dice or slice as required. There are many suggestions for ways to prevent onions from making your eyes water – among them, chilling the onions before cutting them.

Cooking Tips

1. To make caramelised onions, thinly slice brown onions then cook in a little olive oil over medium-low heat, stirring often, for 15 to 20 minutes or until onions turn a dark golden-brown. Store caramelised onions in a jar in the fridge and use for burgers, sandwiches, pizzas or with meat

2. For a fresh winter side dish, cut brown onions into wedges and toss together with cubed pumpkin and potato. Scatter with rosemary leaves then drizzle with olive oil. Season with salt and pepper then roast until golden and tender. Serve with roast meats.

3. For a fresh light meal, cut red onions into wedges and toss together with cherry tomatoes and cubed zucchini. Drizzle with olive oil and roast until tender then stir through cooked couscous with a little lemon juice.