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.
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.
Red onions
Red onions are milder and sweeter than brown onions.
Recommended for:
adding to salads, or lightly cooked with other dishes.
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.
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.