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Onion "Di Genova"
Hibernal onion "Di Genova".
Mid-early variety: 91-105 days from germination to mass lodging of leaves.
The bulb is round-flat, weighing 60-80 g. The colour of dry scales is dark red with a purple tint, and juicy scales - are red-white.
The variety is three-pronged. The number of arrows is 2-3, their height is 130-145 cm. The taste is pleasant and semi-sharp. Recommended for growing in biennial culture from seedlings.
Variety value: stable yield, the original colour of the turnip, good ripening and keeping quality.
Productivity 1.5-2.6 kg / m2.
1,0 g = 250-300 seeds.
Mid-early variety: 91-105 days from germination to mass lodging of leaves.
The bulb is round-flat, weighing 60-80 g. The colour of dry scales is dark red with a purple tint, and juicy scales - are red-white.
The variety is three-pronged. The number of arrows is 2-3, their height is 130-145 cm. The taste is pleasant and semi-sharp. Recommended for growing in biennial culture from seedlings.
Variety value: stable yield, the original colour of the turnip, good ripening and keeping quality.
Productivity 1.5-2.6 kg / m2.
1,0 g = 250-300 seeds.
GRILLED RED ONIONS WITH BALSAMIC MARINADE.
Ingredients:
Red onion: 3-5 large onions.
Vegetable oil: 3 tbsp. spoons.
Balsamic vinegar: 2 tbsp. spoons.
Soy sauce: 1 tbsp. spoon.
Chopped rosemary: to taste.
Salt and ground black pepper: to taste.
Preparation:
1. Peel and wash the onion, cut into rings.
2. Grease the pieces with vegetable oil.
3. Grill on both sides for no more than 8-10 minutes.
4. Make the marinade: mix soy sauce and balsamic vinegar, rosemary, salt and pepper.
5. You can coat the fried onion pieces with the marinade immediately or place them on the table in separate bowls.
6. Onions prepared in this way are an independent side dish for meat dishes, or an aromatic ingredient for a salad or appetizer.
7. For the salad, you can combine arugula, sweet peppers, feta cheese, chopped walnuts, olive oil and those grilled red onions.
