Red onion tips – Grow your own!
Growing red onions…
Red onions are very tolerant of different types of soil, so can be easily grown in both cold & warm climates. Although they are tolerant of cold weather, they should not be planted until all possibility of frost has passed. For the best results, organic fertilizer should be worked into the soil before seeds are planted & then applied again during the bulb-growing period.
Our Grow your Own red onion effort!
Benefits of red onion…
Red onions are full of goodness, with several health benefits. Red onions are used as a treatment for colds, diarrhea, gallstones, rheumatism & are even thought to prevent cancer. They are a great source of vitamin C & dietary fibre & also contain the brain boosting flavonol quertin, which helps keep the memory in tip-top shape. Research also claims that the humble red onion could prevent heart disease as it helps remove bad cholesterol from the body (which can cause heart attacks & strokes), but also retains good cholesterol – which helps to protect against heart disease.
Cooking with red onion…
Red onions are a versatile & essential ingredient of many dishes due to the unique depth & flavour they add. They can be used in a variety of ways; such as eaten raw (great in salads!), grilled or lightly cooked with other ingredients. All onions are best prepared just before you use them & if stored in a cool, dry place, will keep for several months. You should not store in the fridge though, as they will go soft.
We love to top our beautifully handmade, 100% prime Scotch beef burgers with fresh red onions, but also love this Carmelised Red Onion Chutney recipe which is great for barbecues.
Caramelised Red Onion Chutney
A delicious accompaniment for barbecues. Makes about 4-6 jars
8 red onions
1 red chilli
2 bay leaves
25ml olive oil
200g brown sugar
150ml balsamic vinegar
150ml red wine vinegar
Cut your onions & chilli into short, thin slices & put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes. Once the onions are dark & sticky, add the sugar & the vinegars & simmer for 30 minutes or so, until the chutney is thick & dark. Pour the chutney into hot, sterilised jars & let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
(http://www.guardian.co.uk/lifeandstyle/2010/aug/03/caramelised-red-onion-chutney-recipe)