Onions are endlessly versatile and an essential ingredient in countless recipes. Varieties of onion differ in size, strength and colour. Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.

Yellow/Brown Onion This is a good all-purpose onion, with a light golden skin and yellow flesh.

White Onion These are medium to large in shape, with a white papery skin and evenly white flesh. They have a strong flavour and are good for stuffing or baking; only use raw in salads if you want an assertive onion flavour. Spanish onion these are similar in colour to a yellow/brown onion, but is usually bigger, as well as sweeter and milder – good for omelettes, salsas and stir-fries.