Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search-
cheers Chewy

I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.

London.

Quote from: chewytikka on July 04, 2015, 05:08 PM
Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search-
cheers Chewy

The big sacks in our Asian stores are always labelled English Class II, whether they are or not remains to be seen

Quote from: london on July 04, 2015, 06:04 PM
I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.

London.

snap!

Like a lot of others here I always buy a big 4/5 kg sack of English Onions from our local Asian or a supermarket. Morrisons have 5 kg for

Quote from: daveeb on July 02, 2015, 10:02 PM
I've made my first batch of base in ages using mild Dutch onions (the big ones that normally come in threes in smkts) and there was no sweetness at all....

If you're not getting any sweetness then you're not boiling them long enough.

From experience I've found any type of onion will break down into sugars if you boil then simmer them long enough, when this happens the water turns a white creamy colour.
The thing with a base is that once you add spices initially, then it's hard to see this change due to the colour of the spices mainly tumeric.

If you're not sure just boil the onions until the onions break down as described above then add the rest of your base mix and simmer for another hr or two.

Or just do as I do and simmer the base for at least 4 hrs, then leave to stand over night cooling down slowly before blending it.

FYI
Its the end of the old season onions now. The new crop should be kicking in any time soon

Regards

Mick