01
Labour drain
Peeling, chopping and slicing consume hours of paid kitchen time every week. Those are the most expensive hours a site has.
Ready-to-use onion · UK & Ireland
The prep’s already done.
Cooked Onions supplies ready-to-use Spanish onion, steam-cooked in a shelf-stable pouch, to hotels, cafés, restaurants and manufacturers across the UK & Ireland. 100% yield, 18+ months ambient, allergen-free. The prep’s already done.
Fresh onions are a costly burden.
Peeling, chopping and slow-cooking drain the most expensive hours a kitchen has, and raw onion loses up to half its weight before it earns a penny.
Steamed in its own juices, inside the bag.
Sealed raw, cooked at 121 °C, flash-chilled. The core lines carry one ingredient, nothing added, and every drop of flavour kept.
It tastes like you made it.
Slow-cooked, not dehydrated. Open the bag, pour, and the dish tastes like an hour you never spent.
The problem
Every kitchen buys onion. Almost none of them cost it.
02
Profit leak
Cold chain logistics, perishability and food waste erode margin quietly, and never appear as a line on the invoice.
03
Inconsistent quality
Seasonal variation in pungency and freshness makes the same dish taste different in March and in August.
04
Energy waste
Refrigeration, storage space and gas for raw inventory add up fast, and all of it is spent before service starts.
The proof
The numbers we stand on
100%
Yield
Nothing lost to cooking or frying: 100 kg in, 100 kg out.
+20–50%
Usable onion
More usable onion per kilogram bought than raw or IQF: nothing lost to peel, trim or the pan.
50–80%
Raw / IQF yield
The yield a kitchen actually keeps from raw or IQF onion.
18+ mth
Shelf life
At room temperature. No cold chain.
0.5–5 hrs
Time removed
Cooking or frying time removed from every batch.
100%
Spanish onion
Stable pricing, insulated from seasonal spikes.
Cost your onion
Put your own volume against them
Roughly how much raw onion does your kitchen or line buy a week? The ranges below use the same evidenced figures as the numbers above, nothing invented.
Cooked at 121 °C
Nothing added. Nothing lost.
The core lines carry one ingredient on the label: Spanish onion, steam-cooked in its own juices inside the sealed bag. See how it’s cooked
The range
Seventeen products, six categories
The whole method
01
Snip
Cut the corner of the bag. That's the knife work done for the week.
02
Pour
Onion and its own cooking juices go straight into the pan. The flavour base pours out with it.
03
Serve
Same colour, same sweetness, every site, every service. No trim bin.
Where it goes: toppings, sandwiches, burgers, pizzas, pastries, cheeses, pastas, dairy, jams, desserts, croquettes, pies, sauces.
The honest comparison
Ready to use, against everything else
| Cooked Onions | Raw onion / IQF | |
|---|---|---|
| Yield | 100% | Loses 20–50% to peel, trim and cooking |
| Pricing | Stable year-round | Exposed to seasonal swings |
| Food safety | Commercially sterile: cooked at 121 °C in the sealed pouch | Contamination potential |
| Infrastructure | None needed | Processing investment required |
| Customisation | Recipes with added ingredients | Onion only |
| Storage | Room temperature | Cold storage, −18°C to fridge |
| Energy cost | None | Ongoing refrigeration and gas |
| Shelf life | Over 18 months | Short or frozen-dependent |
A fixed specification and a steady supply mean pricing insulated from seasonal spikes, so procurement budgets hold and margins stop leaking through cold-chain bills, trim bins and thaw purge.
Who we talk to
Built for the trade
Samples for professional kitchens
Taste it in your own kitchen.
Tell us what you cook and roughly how much onion you get through a week. We’ll match the cut, the format and the pack size, and put a bag on your bench.
Request a sampleAENOR · HALAL · KOSHER · FDA · SUSTAINABILITY · CERTIFIED ON EVERY LINE
In service
Working kitchens, working onion
The curry line
Straight into the karahi: onion and juices are the base.
The pass
Caramelised, ready the moment the check prints.
Banqueting
One pack, a hundred portions, the same on every plate.