Eaten raw, red onions tend to be strong flavoured and biting; cooking caramelises the juices and mellows the flavour.
The fresh onion season in Britain runs from late summer until late autumn, but one of their real strengths is their ability to store well, and then, of course, their tremendous versatility in the kitchen.
Store for 2-3 weeks in a cool, dark place with good air flow. Store away from potatoes as their proximity causes both to spoil faster.
We select on the basis of flavour, not how things look. Perfect uniformity is not nature’s way and it’s not