With their deep purple outer skin and magenta flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavour, though their layers are slightly less tender and meaty. Most often used in salads, salsas, and other raw preparations for their colour and relatively mild flavour.

When slowly caramelised the sweetness becomes intense and the colour darkens to a deep burgundy, and while we’re playing with colour, slice and soak in hot vinegar for the most fabulously fuscia quick pickle.