In Season: August to November
Onions hardy need any introduction as they one of the most popular vegetables grown and eaten worldwide. Their gentle heat lends them to be used in a majority of dishes from curries to soups to onion rings - and almost everything in between. There are many varieties of onion but most can be classified as either sweet (white or pale yellow) or storage onions including; yellow and red. Eat sweet onions raw or quickly sautéed. Storage onions can be used as the base of many of your dishes such as soups, stews, omelets, risottos and braises. They can also be grilled, pickled, caramelized and sliced thinly and eaten raw. Store sweet onions in a plastic bag in your refrigerator for up to two weeks.
Onions should be kept in a cool, dark, dry place with good air circulation. Stored this way they should last for several months.
Onions are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fibre, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C.