The most common types are brown (with a strong taste, they’re great for cooking), white (milder tasting, they’re great added to salads raw) and red onions (which vary in flavour and can be eaten raw or cooked).
Choose firm onions with dry, papery skin. Avoid onions that are sprouting anything at the top or have uneven colouring or soft spots.
Store onions in a cool, dark place for up to a month. Peeled onions can be refrigerated in an airtight container for three days.
Simply peel skin and chop or slice as required. To avoid tears, try chilling onions before preparing.
4 quick ways with onions
Onions add flavour to any roast. Simply slice, brush with olive oil and sprinkle with herbs before baking.
Enjoy French onion soup. Sauté 6 sliced onions and 2 teaspoons brown sugar over medium heat until golden. Stir in 2 tablespoons flour and 4 cups vegie stock; bring to the boil. Simmer for 15 minutes. Top slices of French bread with grated cheese. Grill until golden, serve with soup.
Caramelise onions for sandwiches and burgers by simmering in a pan over low heat with balsamic vinegar and brown sugar.
Make healthy onion rings. Cut 2 large onions into 1cm slices. Separate into rings. Mix 2 egg whites, 1 tablespoon water, 1/2 cup flour and 1/2 teaspoon cornflour. In another bowl, mix 1 cup breadcrumbs and 1 tablespoon minced garlic. Dip rings into wet mixture, then into dry mixture. Spray with oil. Bake at 190ºC for 20 minutes.
Did you know? Onions are one of the best sources of dietary flavonoids. Studies show that eating onions may reduce the risk of heart disease, some cancers and diabetes.