Also called the common ones, with yellow, brown dry papery skin (due to curing). The layered, crisp flesh is well-known for irritating the eyes when being cut. The flavour is mild to strongly pungent raw, and mildly sweet when cooked. The versatile brown works with most savoury foods.
Store in a cool dark place in a mesh bag or open basket or crate up to 30days.
Prep and cook:
To reduce irritation to the eyes, refrigerate the onion 30 minutes or freeze 20 minutes before cutting. Cut off the root and stem ends. Remove the papery skin and outer layer. Then slice chop or dice as needed. Use raw in salads or on burgers and tacos. To cook, boil, bake, roast, braised, sautéed, fried or grilled.
Add to soups and stews, casseroles, kabobs, stir-fries and sauces. Or use in breads and tarts and as a topping for pizza.
Goes with: Herbs, spices, and flavours such as: Basil, butter, dry sherry, garlic, olive oil, oregano, paprika, parsley, thyme, vinegar.
Foods: apples, bacon, beef, chicken, cheese, mushrooms, potatoes, root vegetables, tomatoes.
Low in calories, fat and sodium.
Good source of vitamin C.
Contains quercetin, allicin and other compounds that may help prevent certain cancers.