I read somewhere that a clever farmer has spent the past 20 years or so carefully breeding his onions in order to reduce the effect on people’s breath and the number of tears for chefs, plus take some of the sting out of the taste.
I have to say I rather like the thought of being an onion breeder.
It has a certain ring to it and I guess there is a need for a watered-down, sweeter variety of the multi-layered beast.
It’ll certainly help at chutney-making time, when I spend a good part of the day in tears.
And that’s just the stirring, as my husband is called in to do the peeling.
What I can’t understand, though, is how the farmer’s spouse got through all those years of onion tastings.