Oignon jaune

Yellow onions are milder than red ones and turn sweet and golden when they cook slowly, which makes them the workhorse of soups, stocks, sauces and stir-fries. Togo grows mostly red onions, so we source our light-skinned onions from partner farms in the Savanes region and the wider Sahel belt (Burkina Faso, Niger), where Togo already buys a large share of its onions.

The bulbs are lifted at maturity, cured in the field and in the shade, then sorted by calibre so you receive an even, firm product that keeps for months.

How we supply them:

• Two calibres: medium, 40–60 mm (about 80 g) and large, 60–80 mm (about 150 g).
• Packed in ventilated mesh sacks of 25 kg or 50 kg, or by the pallet of 1 tonne (40 × 25 kg).
• Stored cool, dry and well ventilated, and shipped by sea freight in ventilated containers.

A reliable volume line for restaurants, institutional kitchens and processors making fried onions, onion powder or ready meals. Every lot is traceable to its farm of origin.

Order by the sack online, or write to us for larger tonnages.