Onion Recipes

🧅 Welcome To Our Onion Recipe Collection

Onions are the quiet heroes of the kitchen — bringing depth, sweetness, and rich savoury flavour to just about everything they touch. Whether roasted, caramelised, sautéed, or eaten raw for a bit of crunch, onions are the base of so many nourishing, delicious meals.

On our regenerative farm, we grow a variety of onions, from classic yellow and red onions to spring onions (scallions) — all sown, tended, and harvested by hand in living soil. Grown without chemicals and packed with natural sweetness, our onions are bursting with flavour and goodness.

This collection of recipes is here to help you make the most of every onion in your veg box — simple ideas, hearty mains, and creative ways to let this humble vegetable shine.

🍳 Quick Cooking Tips for Onions

• Prep: Peel off the dry outer layers and trim the roots carefully to keep the onion together while chopping.
• Raw: Slice thinly and soak in cold water for 10 minutes to mellow the bite — perfect for salads and salsas.
• Sauté: Cook gently over medium heat with a little oil until soft and translucent — the starting point for endless soups, stews, and sauces.
• Caramelise: Slow-cook onions for 30–40 minutes with a pinch of salt to bring out their natural sweetness — amazing in sandwiches, pastas, or on pizza.
• Roast: Toss wedges or whole small onions in olive oil and roast until golden and tender — a simple, hearty side.

💡 Top Tip: A pinch of salt while cooking onions helps draw out moisture and speeds up softening!

🌿 Fun Facts & FAQs About Onions

Where do onions come from?

Onions have been grown and loved for over 5,000 years, with origins tracing back to Central Asia and the Middle East. They’ve been a kitchen staple in almost every culture ever since!

Why do onions make you cry?

When you cut into an onion, it releases sulfur compounds that form a mild acid when they reach your eyes — a natural defense mechanism from the plant. Chilling the onion for 10–15 minutes before cutting can help reduce the tears!

What types of onions do we grow?

We mainly grow yellow and red onions, along with some spring onions (scallions) during the warmer months. Each has its own flavour — from sweet and mellow to sharp and punchy — and they’re all packed with minerals and natural plant compounds that support heart and immune health.

Why do we love growing onions on our regenerative farm?

Onions are resilient, deep-rooted plants that help improve soil structure naturally. Plus, when grown without chemicals in compost-rich soil, they develop richer, sweeter flavours — proving once again that healthy soil grows better food.

🧺 Storage Tips for Onions

• Whole onions: Store in a cool, dry, and well-ventilated space — like a pantry or a basket on your counter. Avoid sealing them in plastic bags, as they need airflow to stay fresh.
• Fridge or not? Only refrigerate onions after they’ve been cut. Whole onions prefer to stay at room temperature, where they’ll last for 2–4 weeks (or even longer for hardier varieties).
• Cut onions: Once sliced or chopped, store onions in an airtight container in the fridge. They’ll stay fresh for about 3–5 days — and popping a bit of kitchen paper inside the container can help absorb excess moisture.
• Spring onions (scallions): Wrap in a damp tea towel and store in the fridge’s vegetable drawer. They prefer a little moisture and will stay fresh for about 5–7 days.

💡 Top Tip: Keep onions away from potatoes! Storing them together speeds up spoilage for both.