Brown onions are the everyday workhorse of Indian cooking — the foundation of almost every curry starts with slicing, dicing, or frying these until golden. No ingredient logs more hours in an Indian kitchen. Buy them in bulk because you will always need more than you think.

The Foundation of Every Curry

• Brown cooking onions
• For curries, tadka, biryani, everything
• The most-used ingredient in Indian cooking
• Buy extra — you always need more

How to Use

Slice thin for biryani, dice for curries, chop for tadka. Fry until golden brown for the base of most Indian gravies. Raw rings as a side with dal and rice.

Frequently Asked Questions

Brown vs red onion for Indian cooking?
Brown for cooking (sweeter when fried). Red for raw salads and garnish (sharper flavor).

How do I caramelize them faster?
Add a pinch of salt and sugar to sliced onions. High heat. Do not crowd the pan.

How to store?
Cool, dry, ventilated area. Do not refrigerate — moisture makes them rot faster.

Fresh produce.