Glossy, red skinned, deeper, more top shaped bulbs of darker flesh with red tinge to the rings. Flavour is quite pungent. Ideal for storing and using throughout the autumn and winter.

Early sowings in trays can commence in January to February under heated glass to plant outdoors in late April or May. Outdoor sowings can be made in a prepared seedbed in a sunny, sheltered site during March to April. Sow thinly, 13mm deep, in drills 30cm apart. Lightly cover the seeds with soil, firm gently and water if soil is dry.

Thin or transplant seedlings about 5cm apart for smaller bulbs or 10cm for larger bulbs. Water as necessary and keep weed free.

Harvest bulbs in August to September after the leaves have fallen down and dried. Lift bulbs and allow to dry in rows on the soil for 7 to 10 days. Then store in a cool, well-ventilated, dry shed or room in onion nets, ropes or trays./p>

Serving suggestion - Baked onion soufflé with mozzarella. Sauté sliced onions in butter, then whisk with chicken or mushroom soup, flour, eggs and mozzarella. Pour into a baking dish and bake till brown. Serve with Italian bread.