Red onions have burgundy red skins and red tinged flesh. Spanish type
red onions are large and round, while Californian red onions tend to be flatter
and milder. They are mild, sweet and juicy and are delicious eaten raw in salads,
used as a garnish or added to sandwiches.
What to look for
Choose onions with firm flesh and dry papery outer skin. Avoid those with
green shoots or soft spots.
Availability
All year.
Store
Store in a cool, dark, well ventilated place. Do not put them in plastic bags;
if purchased in plastic, remove as soon as possible. Avoid refrigerating or
storing with any food that may absorb their flavour.
How to prepare
Remove skin and root, cut as required; slice, dice, wedge or leave whole.
Braising; blanch first. Roasting; skin can be left on when roasted whole.
Stuffing; peel, cut off top, scoop out centre to leave 1 cm shell.
The release of oil during peeling brings tears to the eyes ? there is
no guaranteed way of avoiding this. The best advice is to peel and slice quickly.
To peel large quantities of pickling onions, top and tail, then cover with
boiling water for 5 minutes, drain and remove the skins which will slip off easily.
Ways to eat
Onions can be eaten raw, cooked or pickled. In many recipes, onions add
flavour and texture. They can be used in soups, braises, stews, pizzas, pies,
pasta dishes, salads, sandwiches, sauces, chutneys and stir fries.
Cooking Methods
Boil, microwave, roast, steam, stir fry, braise, stew.
