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Onions - White Salad (Not Available)

White salad onions are a little less sweet than red salad onions. They are a good choice to add a little flavour to your salad!

How do we make sure we provide top quality white salad onions?

When we pack your box, we make sure the bulb neck of the onion is strong and fresh-looking and the onion skin is firm and smooth (no signs of wrinkling, green or black patches). We also make sure the white salad onion is well coloured, and the aroma is mild-to-slight (an overly strong aroma suggests the onion is too mature). We apply these criteria meticulously, meaning you can take comfort in the knowledge that you’ll be supplied with premium white salad onions, every time.

Where do we source our white salad onions from?

We source white salad onions from farmers in areas around Bacchus Marsh, or around Werribee.

What is the best way to keep white salad onion?

White salad onions have a higher moisture and sugar content than brown onions, so they won’t store for as long. Make sure you store them in a dark area, because exposure to light turns their flavour bitter. Also, store them away from potatoes – potatoes tend to release moisture over time, which is absorbed by the onion, spoiling their flavour.

White salad onion nutritional information

The Ancient Egyptians believed that the onion symbolised eternity; Ancient Greek athletes ate onions to lighten their blood; and Roman Gladiators rubbed their skin with onions to firm up their muscles! Although we can’t guarantee that our onions will make you live forever, run faster or turn you into a warrior, we do know that onions are low in calories and that they contain calcium, iron and potassium. They are a good source of phytonutrients such as quercetin (a flavonoid with high antioxidant activity), allyl sulfides (compounds linked to lowering blood pressure), and saponins (compounds connected with cholesterol-lowering and tumor inhibition). Onions are also said to help relieve colds, by strengthening the body’s immune system.

White salad onion serving tips and suggestions

The real reason onions make you cry is because cutting an onion releases volatile sulphur compounds, which form a mild sulphuric acid when they make contact with the moisture of your eye. The body produces tears to dilute the irritant and wash it out. The best way to prevent your eyes from watering is to cut the onion under running water, or submerged in a basin of water (these both reduce the volatility of the enzymes, and also reduce its concentration). If that’s not convenient, try putting the onion in the fridge until its cold, which appears to have a sedating effect on the volatile sulphuric compounds. You can also try using your sharpest knife – this will reduce cell damage and therefore the amount of volatile sulphuric acid produced. Another tip is to cut the root of the onion last, because this area has the highest concentration of volatile enzymes. Oh and one final tip, for those missing out on some after-dinner cuddles because of that unfortunate onion breath, the secret is to eat parsley after your meal, unique compounds in parsley neutralise the onion aftertaste!

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Onions - White Salad (Not Available)

$0.00 Not Available

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