Onions are members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives. These vegetables contain various vitamins, minerals and potent plant compounds that have been shown to promote health in many ways. Onions give flavor to savory dishes and can be enjoyed either raw or cooked.

 

Nutritional benefits

  • May benefit heart health
  • Loaded with antioxidants
  • Contain cancer-fighting compounds
  • Help control blood sugar
  • May boost bone density
  • Have antibacterial properties
  • May boost digestive health

 

Availability:

Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec
                     

 

 

Common Recipes

 

French onion soup

Ingredients
• 50g butter
• 1 tbsp olive oil
• 1kg onions, halved and thinly sliced
• 1 tsp sugar
• 4 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 250ml dry white wine
• 1.3l hot strongly-flavoured beef stock
• 4-8 slices baguette (depending on size)
• 140g gruyère, finely grated

Method
• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 minutes until soft.
• Sprinkle in the sugar and cook for 20 minutes more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
• Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 minutes.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Caramelised onions

Ingredients
• 2 tbsp olive oil
• 3 large onions (red or white), sliced
• pinch of salt
• Tasty additions
• 2 tbsp soft brown sugar
• 1-2 tbsp balsamic vinegar

 

Method
• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 minutes. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 minutes, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

Sage and onion stuffing

Ingredients
• 1 tbsp butter
• 1 tbsp oil
• 1 large onion , finely chopped
• 1 bay leaf
• 1 garlic clove , crushed
• 1½ tbsp dried or fresh sage , finely chopped
• 180g fresh breadcrumbs
• 1 large egg , lightly beaten

 

Method
• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 minutes over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 minutes. Leave to cool for 10 minutes.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 minutes or until golden brown. Serve as part of a roast dinner.