Makoi Onion is prized for It’s crisp texture, sweet flavor, and versatile use in various dishes.
The world-famous Makó Red Onion is easy to grow and easily stored. It is characterized by a high dry matter content, strong taste, firm, solid flesh, bone-white color. The red onion from Makó has a EU protected origin (DOP), and therefore this term can only be used for onions grown in this area. The high number of hours in the sun results in a high quality, multi-layered, strong shell with a well-sealing neck, which is a condition for good shelf life.
“Makói hagyma” is a type of onion that is named after the town of Makó, located in southeastern Hungary. Makói onion is known for its unique flavor, which is sweet and mild, with a slightly tangy aftertaste.
The Makoi Onion is small to medium in size, with a round shape and thin, light brown skin. The flesh is crisp and juicy, and the color is white to light yellow. The Makói hagyma is particularly valued for its high sugar content, which gives it its distinctive taste.
This onion is mainly grown in Hungary, but it is also exported to other countries. It is a versatile ingredient in many dishes, and is especially popular in Hungarian cuisine. Makói onion is often used to make pickles, salads, soups, stews, and meat dishes, as well as in sauces and dressings.
In addition to its culinary uses, Makói onion is also known for its health benefits. It is a good source of antioxidants and vitamins, and is said to have anti-inflammatory and anti-bacterial properties. Overall, Makói onion is a unique and flavorful onion that is highly valued in Hungarian cuisine and beyond.
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