Brown onions are the most widely used and readily available variety of onion. They add flavour and depth to all kinds of dishes, and can be roasted, sautéed, stir fried, boiled, barbequed or grilled. Brown onions are available all year round. Red onions have a slightly sweeter and milder flavour than brown onions. Also known as Spanish onions, they are used both raw and cooked. They’re great in salsas, salads and dips, as well as in pasta sauces and cooked vegetable dishes. Red onions are available all year round. White onions have thin, papery white skin. Their white flesh has an intense onion flavour. They can be used raw in salads or cooked as you would brown onions. White onions are available all year round.

To Buy

Look for firm, dry onions, with no signs of sprouting or damp patches. They should smell faintly sweet

To Store

Store onions in a cool, dark place for up to 1 month. Don’t store them in plastic bags or in the fridge as this can cause them to sweat and deteriorate quickly.

To Prepare

Peel away the skin then dice or slice as required. There are many suggestions for ways to prevent onions from making your eyes water – among them, chilling the onions before cutting them.