*Varieties include Brown, White and Spanish
The best way to enjoy an onion without the tears is to peel it under water using a sharp vegetable knife. Alternatively peel the skin and cut the top end but leave the root end intact until the last minute - as this is the end that releases the fumes.
White and brown onions left with outer layers intact can be stored in a cool, dry and well ventilated spot for a couple of weeks.
Onions can be added to soups or served raw in salads and sandwiches. You can also cook whole or slice into rings or dice and chop as needed.
