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Onion

The humble onion is as indispensable to the culinary arts as butter or eggs — or for that matter, knives or plates. It's the rare food that can be sweet, savory, pungent and aromatic all at the same time, but that's what onions do. In a real sense, onions are what make food food — going beyond mere sustenance and making it enjoyable. Making it taste good. Onions don't contribute much in the way of nutrition. The odd vitamin and mineral, sure, but nothing that isn't far more abundant in other commonly available foods like rice or broccoli. Nor are onions functionally necessary for any recipe. If you took them away, everything would still work, it just wouldn't taste as good.

Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish. I love to use red onions in salads and on sandwiches and burgers.

The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini (use a pearl onion for that). You could easily live a rich and fulfilling life even if this were the only onion you ever tasted. Its heavy brown parchment skin surrounds ivory white flesh with a strong, sulphury, pungent flavor and aroma. If a recipe says onion without specifying what type, it's assumed to be a yellow onion. Use them for making French onion soup.

White onions have a papery white skin, and their flavor is milder and sweeter than yellow onions, making them good for serving raw in fresh salsa or homemade guacamole.

Product Size Availability
Red Onion Jan/May/June/July/Aug/Sept/Oct/Nov/Dec/
White Onion Jan/May/June/July/Aug/Sept/Oct/Nov/Dec/
Yellow Onion Jan/May/June/July/Aug/Sept/Oct/Nov/Dec/

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