Onions are often chopped and used an ingredient in various hearty warm dishes, but are often used as a main ingredient in their own right. Onion is main ingredient of Indian and middle east cooking foods. They are also used raw in cold salads, as a snack, as a side serving in fish and chip shops throughout the United Kingdom and Australia, often served with cheese in the United Kingdom, and as "pickled onions" in Eastern Europe.
Type Of Onion:
There are Three type of Onion available in India
We are leading exporter and supplier of all three kind of onion across the globe. Different onion have different specification and quality.
1) Red Onions:
Red onions, also called purple onions, are cultivar of the onion with purplish red skin and white flesh tinged with red. Above 75% of Red Onion is produced mainly in Mahuva and Nasik. Sizes of red onion vary between 30 mm to 70 mm and have a mild to sweet flavour. They are often consumed raw, grilled or lightly cooked with other foods, or added as colour to salads. They tend to lose their redness when cooked. Red onions are available throughout the year. They can be stored 3 to 4 months at room temperature.
2) Yellow Onions:
Yellow Onion, also known as a Brown Onion, is a variety of dry onion with a strong flavour. White inside, its layers of papery skin have a yellow-brown colour. It has a rich onion taste and is fit for food dishes like French onion soup. This onion is higher in sulfur (sulphur) than the white onion, which gives it a stronger, more complex flavour. Yellow onions are typically available throughout the year.
3) White Onions:
White onion is a type of dry onion that has a pure white skin and a sweet, mild white flesh. This onion is used in Mexican foods or complementing the flavours of other ingredients. The onion can be sautéed to a dark brown colour and served to provide a sweet and sour flavour to other foods. White onions are typically available throughout the year.
