Certified organic red onions. Milder and a little sweeter than brown onions, with a beautiful colour.
Up here in the Northern Rivers they end up on just about everything that comes off the barbecue.
They're the onion I reach for raw, which makes them perfect for spring salads.
In the kitchen
Thinly sliced into salads and salsas
Quick-pickled in vinegar and sugar for tacos and burgers
Roasted in wedges until soft and sweet
Chopped through guacamole
How to prepare
Halve, peel and slice thinly. If raw onion is too sharp for you, soak the slices in iced water for ten minutes.
Spring recipe: Quick pickled red onions
Thinly slice a red onion and pack into a jar. Pour over half a cup of vinegar warmed with a tablespoon of sugar and a pinch of salt. Ready in 30 minutes and keeps for a couple of weeks. Brilliant on tacos, burgers and salads.
How to store
Keep them somewhere cool, dry and dark with good airflow. Once cut, wrap and keep in the fridge.
