Product description
If there is one vegetable no kitchen runs out of, it's the brown onion. These firm, golden-skinned everyday onions are the savoury foundation of cooking across every cuisine — from a slow-cooked masala base to a French onion soup.
WHAT MAKES THEM SPECIAL
Brown onions strike the perfect balance: pungent and sharp when raw, sweet and deeply savoury when cooked, and excellent for caramelising. They store well, so a good supply means you're always ready to cook. They are also a source of fibre and Vitamin C.
SOURCING
Fresh brown onions delivered across the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 40 kcal | — |
| Carbohydrates | 9.3 g | 3% |
| of which sugars | 4.2 g | — |
| Dietary fibre | 1.7 g | 6% |
| Protein | 1.1 g | 2% |
| Total fat | 0.1 g | 0% |
| Vitamin C | 7.4 mg | 8% |
| Vitamin B6 | 0.12 mg | 7% |
| Folate | 19 µg | 5% |
| Potassium | 146 mg | 3% |
*%DV on a 2,000 kcal adult reference diet. Onions are low in calories and naturally contain the flavonoid quercetin and organosulfur compounds.
HOW TO STORE
- Store: keep whole onions in a cool, dry, airy place (not the fridge) for several weeks.
- Keep away from potatoes, which make them spoil faster.
- Once cut, refrigerate in a sealed container and use within a few days.
- Look for: firm bulbs with dry, papery skins; avoid soft or sprouting onions.
HOW TO USE & SERVE
Brown onions are the starting point for cooking across every UAE kitchen.
- The base of everything: dice and saute as the foundation for curries, dals, gravies, bolognese, soups and stir-fries.
- Birista (fried onions): slice thin and fry until golden for biryani, pulao and garnishes.
- Masala base: blitz into onion paste for the base of curries and gravies.
- Caramelised: slow-cook sliced onions until sweet and jammy for burgers, tarts and dips.
- Roasted & grilled: wedge and roast, or thread onto skewers for the BBQ.
- Raw: thinly slice into salads, salsa, kachumber and sandwiches.
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Sign UpKeep whole brown onions in a cool, dry, well-ventilated place — not the refrigerator — where they will last for several weeks. Store them away from potatoes, as the two cause each other to spoil faster. Once an onion is cut, refrigerate it in a sealed container and use it within a few days.Keep whole brown onions in a cool, dry, well-ventilated place — not the refrigerator — where they will last for several weeks. Store them away from potatoes, as the two cause each other to spoil faster. Once an onion is cut, refrigerate it in a sealed container and use it within a few days.
Brown onions are the all-purpose cooking onion: sharp and pungent raw, turning sweet and deeply savoury when cooked, and excellent for caramelising. They are more robust and longer-keeping than milder red or white onions, which is why they are the standard base for curries, gravies, soups and roasts across most cuisines.Brown onions are the all-purpose cooking onion: sharp and pungent raw, turning sweet and deeply savoury when cooked, and excellent for caramelising. They are more robust and longer-keeping than milder red or white onions, which is why they are the standard base for curries, gravies, soups and roasts across most cuisines.
A few things help: use a sharp knife to cause less cell damage, chill the onion in the fridge for a short time before cutting, and cut near a source of moving air or a running extractor fan. Cutting from the top and leaving the root end intact until last also releases fewer of the compounds that irritate the eyes.A few things help: use a sharp knife to cause less cell damage, chill the onion in the fridge for a short time before cutting, and cut near a source of moving air or a running extractor fan. Cutting from the top and leaving the root end intact until last also releases fewer of the compounds that irritate the eyes.
Onions are low in calories — around 40 kcal per 100g — and provide a little fibre, Vitamin C, Vitamin B6 and potassium. They naturally contain the flavonoid quercetin and the organosulfur compounds behind their flavour and aroma. Values are approximate USDA references.Onions are low in calories — around 40 kcal per 100g — and provide a little fibre, Vitamin C, Vitamin B6 and potassium. They naturally contain the flavonoid quercetin and the organosulfur compounds behind their flavour and aroma. Values are approximate USDA references.
