Onions are one of the oldest cultivated vegetables. Although they’re grown all around the world, New Zealand exports them to 45 countries. They’re harvested in late summer and early autumn, once the tops of the plants start to wither. After they’re dug up, they’re placed back on top of the earth and left for about a week to dry the outer skins, before further drying in packing sheds.
The onion family includes shallots, spring onions, chives, leeks and garlic, and while each ingredient possesses unique characteristics, it’s the onion that has become globally ubiquitous as a cornerstone ingredient in many dishes, including soups, stews, curries, tarts and pies, salads and chutneys and pickles.
New Zealand-grown onions are pungent, and there is little difference between brown-skinned onions and red, even though…
