Onion Brown

With Its Crisp White Flesh and Papery Brown Skin, The Brown Onion’s Distinct, Well-Rounded Flavor Makes It Perfect for All Cooking Uses.

Usually Too Strong to be Eaten Raw, the Brown Onion Should be Cooked with Medium to Medium-High Heat to Bring out its Sweetness.

Onions Contains Antioxidants and Compounds That Fight Inflammation, Decrease Triglycerides and Reduce Cholesterol Levels all of Which May Lower Heart Disease Risk. Their Potent Anti-Inflammatory Properties May Also Help Reduce High Blood Pressure and Protect Against Blood Clots.

Store whole Onions in a cool, dark, dry, and well-ventilated area, such as a pantry or basement, at temperatures between 40-55°F (4-13°C). Keep them in mesh bags, baskets, or paper bags—never plastic—to prevent rot. Separate them from potatoes to avoid faster spoilage.