Soups, casseroles, stir-fries, omelettes, frittatas, pancakes, salads and vegetable side dishes.

Varieties include:
Chives: mild onion flavour with slender, vivid green, hollow stems
Garlic Chives: similar to chives but with flat stems and a slight garlic flavour
Spring: small bulbs and long green stalks
Garlic: firm, plump, whitish head containing several cloves
Brown: most commonly available with strong flavour and crisp texture White: cleaner, more mild flavour than brown onions
Red (Spanish): sweeter than brown, often used to add colour
Salad: flat, white with a long stem. Sweeter than brown onion
Leeks: larger than spring onions, with a mild and creamy flavour when cooked

Selection:
Choose firm, unblemished product.

Storage:
Chives, spring onions and leeks should be stored in an airtight bag in refrigerator crisper. All others should be stored in a cool dark place in open trays.

Cooking:
When preparing leeks, wash them thoroughly before cooking as the leaves often collect dirt.
Boil or steam for 10 minutes until tender (whole onions or leeks). Microwave in a covered dish with 2 tablespoons water on high (100%) for 5-6 minutes or until tender, stirring after 4 minutes to ensure even cooking. Roast with root vegetables in a moderately hot oven for 45-60 minutes and serve with roast meat. Barbecue by brushing with a little oil and cooking until golden brown.

Serving suggestion:
For caramelised onion, place onion wedges in a non-stick pan with a little olive oil, bay leaf and a sprig of rosemary. Simmer covered for 10 minutes or until softened. Remove lid and continue to cook, stirring until a rich brown colour. Store covered in refrigerator and use on grilled steak or tofu burgers, or add to pasta sauces, frittatas and pizza toppings.
For a great salad, thinly slice white, red or salad onion layered with peeled sliced oranges and black olives.