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Bold glossy deep red onions with layers of pinkish white flesh with red rims. The mature bulbs have a strong flavour and store well throughout winter.
Use for casseroles, salads, roasts and fried. Try with carrots, parsnips, apples, pears with a splash of oil, sugar and a good slug of brandy then roast in the oven until caramalised.
Plant from late February until April and harvest August to September.
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