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For something that we all use and love there can be a great deal of confusion over which onion to use for what and what they are called? What some would call spring onions, others would call shallots, while a shallot to others is a small cured intense flavoured brown onion. There are basically green onions (eg spring onions, which are harvested prior to maturity, and usually the green stalk is used) and cured onions which are harvested and dried (to give the papery skin on the outside) and are either red, white or brown.

In Mexico, white onions are the preferred variety because they don't discolour food when added as an ingredient – makes sense!

Allium cepa (bulb onions)

Onions are grown all over Australia but are quite sensitive to environmental conditions, so volumes and availability will change as often as the weather...

Cured onions: choose onions that are clean, well shaped, have no opening at the neck and feature crisp, dry outer skins.

Normally the things that make you cry should be avoided! But onions are the exception. There has been a lot of research into how to grow an onion that won't make you cry and there are many milder varieties available now. However, the same things that make you cry also give the onion it's flavour which we love and enjoy... 

Onions are high in Vitamin C and are a good source of fibre and folic acid...