BUNCHING ONION

Belonging to the same family as garlic and onions (Alliaceae), bunching onion is good and tasty but without the strong flavour of its ‘brothers’. Softer and more delicate, it nonetheless possesses the same properties: antibacterial function, effective diuretic and depurative.

Stewed in the pan or baked au gratin in the oven, it is excellent to accompany eggs and bacon. It is also the perfect ingredient for flavouring soups, focaccia breads, savoury pies and in chickpea flatbreads.