A humble root, but a very important one – almost every meal begins with the peeling of an onion. They make a brilliant base for all sorts of dishes, from soups, stocks to pasta sauces, stir-fries, and curries.
Storing onions (Pyaz/Kanda) in a cool, dry, dark, and well-ventilated room or cabinet is the way to go.
1 kg of onions contains approximately 6 to 12 pieces. However, the size and weight of the organic produce coming from the farm may vary slightly.
Cut your onions into quarters and marinade them in red wine vinegar, brown sugar, chopped rosemary, salt, pepper and red pepper flakes and slow roast them for 40 minutes, with butter.