Sweet Onions have lower levels of sulphur compounds than regular onions. The level of the sulphur compounds in onions can be measured by the level of pyruvic acid in the onion. When onions are sliced, the cell structure of the onion is broken. This sets off a series of reactions - one being the cause of streaming eyes. It is this pyruvic acid that causes you to cry and the sulphur compounds that give the onion its characteristic strong flavour.

Not only is the variety different to regular onions, but the soil type in which they are grown is carefully chosen to have lower sulphur levels. Sweet Onions tend to be grown where there are higher light levels (which helps to produce the sugars) and a good water supply, to keep the onions turgid and moist, because when onions dehydrate their strength increases.

Although Sweet Onions still taste like an onion, they are much sweeter and milder. For onions to fall into the "sweet" category, they should have sugar levels of at least 6%.

Unlike regular onions which are harvested in late summer and autumn and stored for up to 9 months, Sweet Onions are a true fresh onion. Moving around the world to ensure the sweetest, freshest and mildest onion is available to buy 52 weeks of the year; Sweet Onions tend to be no older than 2 months old. The older an onion gets, the stronger an onion gets - hence why freshness is so important to delivering its best characteristics - its sweetness and mildness.

The amount of sulphur compounds in onions is measured by the pyruvate level. Typically, Sweet Onions have pyruvate levels below 5.5µmol/g; whereas regular storage onions sit around 7-12µmol/g. The freshness of the Sweet Onions and its higher water content also increases its mildness. Because the onions are milder, they are also easier to digest.

mild that they can be eaten raw in salads or sandwiches or enjoyed cooked - whether they are grilled, baked, fried or roasted. For some great ideas of how to cook Sweet Onions, or to send us your favourite dishes, visit the recipe section.