Tuscan Onion

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Tuscan Onion

Spicier than other onions best featured in soups and roasts.

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Red Onion

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Red Onion

Red onions, sometimes called Spanish Onions have purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and can have a mild to sweet flavour, but after being stored for short time can become quite pungent. They are often consumed raw, grilled or lightly cooked with other foods, or added as colour to salads. They tend to lose their redness when cooked.

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Brown Onion

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Brown Onion

Brown onions which have a brown or almost yellow skin and creamy flesh are usually strongly flavoured and are suitable for cooking. This is the most widely used onion. With its pungent aroma and strong flavour it is a good all-round onion. Choose firm, blemish-free onions and avoid any that have green shoots.

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White Onion

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White Onion

Mild onions have lower pungency levels whilst retaining their taste. Having a lower pungency levels allows it to be eaten raw, in sandwiches or in salad. These onions have a mild and pleasant flavor that leave a lingering impression of sweetness with none of the burning aftertaste or tears associated with the everyday brown onion.

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