A sign your onions are usually ready to harvest is when the green tops flop over naturally.
Stringing onions is a traditional method for long-term storage.
This is achieved by creating a loop of string and weaving the dried stems of cured onions through it, securing them one by one.
This process allows for good air circulation and keeps the onions fresh for months when hung in a cool, dark, and dry location.
They keep far better this way than when stored loosely in a pantry.
If the process feels challenging, recycled onion bags offer a simple alternative and can be hung in any airy, dry location.
I braid my onions each season and keep them on my covered verandah near the kitchen for convenience.
To start the process, you need to cure the harvested onions, in other words, dry them.
Don’t skimp on the drying time; they must be well dried to avoid any rotting.
I dry mine on newspaper on my small, covered deck, out of direct sunlight.
Once the stalks are brown, they are ready for the next step.
When it comes to braiding, I usually use one strand of twine, but some people use three and others use the onions’ own tops to create a braid.
Add onions one by one as you braid, ensuring the stems are tucked and wrapped securely and tying them off at the end.
The task always makes me feel like a pioneer on the porch, but the results justify the effort.
Each braid becomes neater with practice, and experimenting with different methods is worthwhile.
I adjust my approach depending on onion size, and many helpful guides are available.
When it comes to spring onions, I slice them up and freeze the surplus, as they are great in soups or a casserole in winter.
Red onions can also be strung, but I never grow as many of the red ones as the brown ones, so I use them as needed.
I love the sweetness and I do caramelise them and pop them in a jar in the fridge to add to various dishes.
They are especially delicious with sausages, in burgers or over chops.
Adding in a toasted sandwich will take that toastie up a whole notch.
Red onions are also great when pickled and can be kept in the fridge until needed.
The French make superb French onion soup, a sweet, flavourful and economical dish topped with a baguette slice and grilled cheese.
If you have never had French onion soup, you need to try it!
For caramelised onion tarts served with a green salad, I prefer small individual tarts baked in tins with removable bases.
Shallots are ideal for these due to their sweetness.
Resembling small red onions, shallots have an elongated shape and form clusters similar to garlic, usually with one or two large cloves.
Shallots take up less room in the garden and are great for people living alone who use a small number of onions.
Caramelised onions pair beautifully with salmon, especially when combined in puff or savoury short pastry.
You can also braid your shallots and garlic the same way as your brown onions.
However, one thing to be aware of is that if you hang them in your kitchen, it can get steamy, so you need to use them promptly.
When stored in a dry place, your braided onions will last through winter.
Happy braiding.
