Red Amposta is a delicious Spanish heirloom with the classic sweetness you expect, yet it stores surprisingly well for a red onion. The bulbs plump up nicely, often reaching 200–250g (around half a pound). The skins are a rich coppery red, and inside you’ll find juicy flesh with beautiful red and white rings. You can boil, fry, stew, steam, stuff, grate, caramelise, roast, or add them to stews, soups, sauces and chutneys — or simply enjoy them raw in all sorts of dishes. SOW: in Jan/Feb start seeds with warmth indoors, or sow directly in March/April. These do better with an early start otherwise they can struggle to reach their potential. Seed depth 1cm. Allow 8-10 weeks before transplanting into individual planting holes spaced 15cm apart. GROW: these can form large bulbs. Hoe out any weeds or mulch and keep well-watered as the bulb swells. Harvest individually from July, lift all remaining bulbs in September. ENJOY: there are a myriad ways to cook your onions and countless recipes to explore - or simply eat them raw. Use your stored Red Amposta by the end of December, alternatively slice or dice and freeze some of your crop.
Save
