Onions

Raw, sautéed, baked, steamed or boiled, it would be difficult to imagine any cuisine without onions as a flavour base. In addition to being a tasty ingredient, they contain natural sugar, vitamins A, B6, C and E, minerals such as sodium, potassium, iron and dietary fibre as well as folic acid.

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Brown-onions

Brown onions

The brown onion is an excellent all-round, versatile onion with a strong flavour best suited for cooking.

Recommended for:
anything from soups and stews to stir fries and curries.

Seasonality:
Irish-grown, available September to April. Imports available all year round.

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Red onions

Red onions are milder and sweeter than brown onions.

Recommended for:
adding to salads, or lightly cooked with other dishes. 

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Shallots

Shallots have a much milder and sweeter flavour than onions. Their lower water content means they need to be cooked more gently.

Recommended for:
salads, marinades and salsas; also as a base for soups, sauces and casseroles. 

Seasonality:
Not commercially grown in Ireland. Imports available all year round. 

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Organic onions

Organic onions are available in brown and red. They have the same eating quality as the standard range.

Recommended for:
they work in a wide range of meals from soups and stews, to stir fries and curries. 

Seasonality:
Not commercially grown in Ireland. Imports available all year round
.