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Cooked Onions .food

The process

Cooked in its own juices, inside the bag

This is how the core cooked and purée lines are made. The onion is packed raw and cooked entirely inside its final pouch, steamed in its own moisture until it turns sweet, golden and soft. Nothing is added, and nothing escapes. That is the whole trick, and it is why one ingredient can hold an 18-month ambient shelf life.

1

Ingredient

121 °C

Sterilised core

100%

Usable yield

0

Additives

A sealed pouch of diced onion lying flat on a perforated steel tray inside a golden steam-filled chamber
In-pouch steam: sealed raw, cooked in its own juices
  1. 01

    Grown in Spain

    High-quality Spanish sweet onions from fields around Valencia. Every intake is checked for natural sugar levels, dry matter and defects before it goes anywhere near a line.

  2. 02

    Peeled, washed, cut

    Topped, tailed, peeled and washed with purified water, then diced or sliced to exact specification: 6 × 6 mm, 10 × 10 mm, or yours. Nothing is added at any point. No oil, no salt, no preservatives.

  3. 03

    Sealed raw in the pouch

    The raw cut onion is metered into high-barrier long-life pouches. A vacuum chamber pulls the oxygen down to near zero, so nothing browns and nothing degrades in storage.

  4. 04

    Laid flat in the steam chamber

    Sealed pouches are laid flat on perforated steel trays inside a pressurised steam vessel, so heat reaches every cube evenly. No cold spots, no overcooked edges.

  5. 05

    Cooked in its own juices

    High-pressure steam heats the pouch until the moisture inside the onion itself does the cooking. The harsh, tear-inducing compounds break down into sweet, mellow flavour, and every drop of it stays in the bag.

  6. 06

    Sterilised, not preserved

    The core is held at 121 °C for a precisely calculated time. That is what makes an 18-month ambient shelf life possible with a single ingredient on the label: heat, not additives.

    Taste what 121 °C does. Request a sample.
  7. 07

    Flash chilled

    Chilled water floods the vessel the moment sterilisation is complete. Cooking stops instantly, holding the colour light and golden and the texture soft but defined.

  8. 08

    Checked before it ships

    Every batch is sampled, incubated warm for days and monitored before release. Cleared pouches are cased, palletised and held ready for UK and Irish delivery.

Rows of golden Spanish onions in a Valencia field at first light, mountains on the horizon
Where it starts: Spanish onion, cultivated for sweetness

Why it matters at the pass

The tear-inducing compounds break down into sweet, mellow flavour, and the juices stay in the bag as a ready-made base for sauces, gravies and stocks.
Taste it yourself: request a sample