Red onions are best stored in a cool dry place. Remove them from any packaging, particularly if it is plastic film. For the majority of the year they will see their stated shelf life out without any problems but when they are nearing the end of their storage lift, in May and June, the green sprout will start to grow a lot faster and the bulbs will become soft if left too long. This green shoot is the bulb attempting to reproduce and does not affect the eating quality.
Don't be fooled into thinking that all red onions are mild and sweet. It is true that they are fantastic for including in your salad as they provide a much needed flash of colour to an othewise boring green dish. The flavour of red onions can vary throughout the year, depending on length of storage, variety, soil type and country of origin and are often just as strong as their brown cousins. Red Onions develop their characteristic red rings as they mature. Pulled straight out of the ground and cut open, the rings appear nearly as white as they do in a brown onion. So don't be alarmed if you slice your red onion open and is doesn't have much colour, it just means it is a little fresher!
Red onions are best known for bringing colour to a salad. Mix with leaves, apple and pecans for a vibrant salad, bring some zing to a tuna sandwich or and some colour to a taco.
The British onion season for red onions starts towards the end of August, and runs through until the following June. The onions are harvested, cured and then placed in controlled atmosphere buildings to maximise quality throughout the storage period. We are always striving to extend the British season for as long as possible but never at the expense of quality.