What are they used for
Brown Onions are widely used in cooking across many cultures. From soups and stews, pies and pickles, to curries and stir fries, they add depth of flavour not available from any other vegetable.
Brown onions are the best onion to use for caramelising and cooking. Although they are sharp and pungent when raw, they become mellow and flavoursome when gently sautéed.
Mirepoix is equal amounts of diced onion, carrot, and celery. This mixture is gently cooked with butter, or another form of fat, for extended periods without causing the Maillard reaction (browning), causing them to sweeten instead of caramelize. This is used in many soups, stews, and sauces.
Jumbos
Jumbos are onions sized over 75mm. This is mainly sold by the markets to the restaurant trade and those who are cooking big quantities of food. They are available in 20kg bags or crates.
Seconds
We can supply you with second grade onions in loose and jumbo sizes at a cheaper price than the top grade. Available only in 20kg bags. Second grade will include some without complete outer skins, and with discoloured skins. These are onions that don’t look so perfect but are still good for cooking with and will keep in your pantry or store for 1 to 2 weeks.
