Cooking onions -60/80mm - 0.5kg

You don’t want to eat a raw brown onion. While the flavour of a brown onion is fantastic in its own assertive way, it comes with a very high sulfur content. Cooking out that intense sharpness paves the way for the sweet onion flavor to shine, which is why we prefer brown onions whenever we caramelise. The amount of flavor you’ll get from caramelizing yellow onions, as opposed to white, is significantly higher. Your burger will thank you. So we like our brown onions caramelized or roasted.