Onions are one of the oldest vegetables known to humankind. Cultivation can be traced back to 5000 BCE.
Our organic onions are so strong in flavour that you may want to keep a box of tissues to hand because you'll end up weeping buckets when it comes to chopping time. Or, follow these tips:
- Chill your onions in the fridge before slicing - the colder they are, the better
- Use a sharp knife - blunt knives burst more of those tear-inducing onion cells
- Slice under a trickle of water - it helps wash away the pongy vapours
- Wear swimming goggles
Country of Origin - UK/Holland
Class - Minimum Class 2
Bagthorpe Farm is an idyllic farm in Norfolk on the edges of the Sandringham estate. Donald Morton started converting his 300 acres to organic back in 1985. Encouraging wildlife was one of his primary motivations to go organic. He has become the epitome of organic growing and holds many farm walks to encourage new growers to convert. Apart from turnips, Donald and his farm manager, Nick Walton, grow some of Britain’s only organic shallots, as well as these gorgeous parsnips, strawberries, carrots, onions, sweetcorn and potatoes.
Onions are maybe of the most versatile vegetables, from being roasted on their own to being the first ingredient added to a sauce. However you use onions you will always peel them. People find different ways of doing this easier than others, but it can help to chop the onion in half first. To remove the smell of onion from your hands, wash them in running water while holding a metal spoon. Store onions in the fridge, avoiding dampness, or in a cool dark larder.
Stuck for ideas? Click here for Onion recipes