Onion (Local)

Grown here in the UAE and noticeably milder than the Indian onion — less sulphur bite, a little more sweetness. If you have ever found raw onion overpowering in a salad, this is the one to try.

It is the better choice for anything where the onion stays raw or barely cooked: a fattoush, a tabbouleh, a burger, a plate of grilled meat. It also caramelises faster because of the higher sugar, which is useful and also means it can catch and burn if you walk away from the pan.

Firm bulbs, dry skin, no soft spots. Local onions often arrive with a slightly thinner skin than imported ones, which is normal and not a fault.

Same as any onion: cool, dark, dry, and plenty of air. Away from potatoes.

A milder onion has more moisture, so it does not keep quite as long as the Indian kind. Two to three weeks whole.