Rosanna Pink Onion

Rosanna Pink Onions

Stourgarden are encouraging home cooks and lovers of good ingredients to add some delicious Rosanna pink onions to their dishes in aid of Cancer Research UK’s Race for Life 'Chop' Challenge.

The Rosanna pink onion – a truly British affair – grown on the Essex and Suffolk borders – is the perfect vegetable to add to summer dishes due its subtle taste. Unlike its red and white cousins the Rosanna won’t overpower your quiche or salad. 

By chopping, sautéing and adding Rosanna pink onions to your favourite dishes you will be helping thousands of women across the UK in their fight against cancer. Two pence from each pack of onions sold is being donated to Cancer Research UK’s Race for Life  – an incredible woman only event that since 1994 has raised more than £493 million for Cancer Research UK’s lifesaving work into over 200 cancers that affect both men and women.

Rosanna onions can be incorporated into your five-a-day the perfect way to help you take care of your health and stay in the pink as it contains the antioxidant Quercetin, B vitamins and is naturally low in fat, helping to keep the body in peak condition. 

Rosanna Pink Onions are available exclusively at Tesco until July priced at £1.00 per pack of 3 or available in a 750g pack for 75p.
Cancer Research UK’s Race for Life takes place nationwide from June to October. 

Here are a few suggestions on how to add the Rosanna pink onion to your favourite dishes.

Rosanna Pink Onion Fritters

A perfect starter or party food, Rosanna pink onions work perfectly with to the Asian spicing in this fritter recipe due to their natural sweetness and subtle flavour. 


200g chickpea or gram flour

3 Rosanna pink onions, sliced

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

¼ tsp chilli powder

½ tsp salt
Vegetable oil, for frying

Natural yogurt, lemon juice and coriander to serve


1. Sift the flour into a large bowl. Add the Rosanna pink onions, the cumin seeds, coriander seeds, chilli powder and salt. Stir together and then make a well in the centre. Add 4 tablespoons of water to the well. Mix with a fork until the mixture forms thick, stiff batter adding extra flour if they appear too runny.

2. Heat enough oil for deep-frying in a heavy-based saucepan over a high heat or in a deep-fat fryer to 190°C/375°F or test by dropping a small amount of batter into the oil. The oil is hot enough when the batter sizzles fiercely.

3. Drop 1 tablespoon of the fritter mix into the oil and fry for about 1 minute or until it turns golden brown.
4. Remove the fritter from the oil with a slotted spoon and drain on kitchen paper and check for seasoning adding more salt or chilli if required
5. Fry the remaining fritters, working in batches to avoid overcrowding the pan. Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. Serve hot with natural yoghurt, a squeeze of fresh lemon and scattered coriander 

Honey-Roasted Rosanna Pink Onions With Sweet Potato (Serves 8)

This vibrant side dish goes wonderfully with a summer BBQ or pork or lamb.


750g sweet potatoes, peeled and cut into 4-5cm cubes

2 Rosanna pink onions, peeled and cut into thick wedges

5 tbsp olive oil

1 tsp ground ginger

1 tsp ground cumin

2 tsp dried chilli flakes
½ orange, juiced

1 tbsp honey

A handful of coriander leaves, roughly chopped

Black olives, to serve


1. Heat the oven to 190C/fan 170C/gas 5. Put the sweet potatoes and onions in a single layer in a roasting tin. Whisk together the olive oil, ginger, cumin, chilli flakes, orange juice and honey. Pour this mixture over the vegetables and toss to coat well. Season with salt and roast for 15-20 minutes or until tender.

2. Sprinkle with the coriander before serving and scatter with a few black olives, if using. 

Caramelised Rosanna Pink Onion & Feta Pizzas (Serves 4)

An easy, non-tomato based pizza dish that’s quick to make after work. 


750g Rosanna pink onions
2 garlic cloves

25g butter

2 tbsp olive oil

2 tsp caster sugar

200g feta cheese

2 big sprigs rosemary, stripped 

2 pizza bases


1. Peel, then slice the pink onions into thin wedges. Thinly slice the garlic. Heat the butter and oil in a large wok or frying pan, tip in the pink onions and garlic and cook over a medium-high heat for 15 minutes, stirring every now and then until golden. Stir in the sugar and cook a minute or two longer. Season with salt and pepper. Preheat the oven to fan 200C/conventional 220C/gas 7.

2. Put the pizza bases on two oiled baking sheets. Spoon the onion mixture over the pizza bases. Now crumble over the feta and scatter with rosemary. Grind over some black pepper and drizzle with a little oil. Bake for 10 minutes and serve with a green salad.

Rosanna Pink Onions Baked with Rosemary and Cream (Serves 6)

A delicious side dish that works perfectly with roast beef or lamb.


6 large Rosanna pink onions, unpeeled

450ml chicken stock

3–4 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper

3 to 4 rosemary sprigs (just leaves), chopped

125ml double cream


1. Preheat oven to 220c/gas mark 6 and slice about 1/4" off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish.

2. Pour chicken stock over and around the onions in baking dish. Drizzle oil over the onion and season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish.

3. Transfer baking dish to oven and bake, basting often with the stock, until onions are soft when pierced with the tip of a paring knife and stock has been reduced by about three-quarters, 1–1 1/4 hours.

4. Remove baking dish from oven and pour cream over onions. Return dish to oven and bake until pan juices have thickened slightly and tops of onions have browned (around 20–30 minutes). 

Poppy Watt