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For most of the year our white onions come from Nick Walton's Norfolk fields. He lives on the gorgeous Bagthorpe Farm, not far from the Norfolk coast, and rotates his crops regularly to get a rich diversity of soils, plants and wildlife. He also grows our other onions and carrots at different points in the year, an organic hero. While we wait for Nick's onions to grow we are helped out by the three hermanos Manuel, Jose and Javier Gimenez who farm in Almeria, Spain. They've been growing organically since 2002 and also supply some of our cucumber, tomatoes and aubergines.
To avoid weeping buckets when it comes to chopping time, 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
Store your onions in the fridge, avoiding dampness, or in a cool dark larder.