Onion Stuttgart is a large, medium-early variety that produces golden-yellow, flattened round bulbs with excellent storage qualities. The plants reach a height of approximately 45 cm. This delicious, mild-flavoured variety is notably winter hardy.
Onions are the foundation of countless dishes. They are highly versatile and exceptionally healthy. They can be boiled, fried, deep-fried, braised, steamed, stuffed, grated, sautéed, caramelised, roasted in the oven, or used in stews, soups and sauces. Onions are rich in polyphenols and are an excellent source of vitamins B, C, B6 and B11 (folate). They also contain valuable minerals such as potassium, iron, phosphorus, calcium, manganese and molybdenum, as well as the amino acid tryptophan. Use onions in Mexican dishes, salsas, chutneys, salads, with meat, in French onion soup, soups, stir-fries, stews, oven dishes, guacamole, dressings, potato salad, quiches, and a wide variety of soups and sauces. They pair wonderfully with chicken, fish, beef, pork, minced meat, eggs, cheese, cream, butter, garlic, rice, pasta, feta cheese, salmon, tuna, cod, apples, nuts and shrimp. They also combine perfectly with vegetables such as peppers, leeks, tomatoes, potatoes, spinach, mushrooms, green beans, broccoli, cauliflower, aubergines, courgettes and pumpkins. Hardy annual.
Indoor sowing: March - April
Outdoor sowing: June - August
Germination: 10 - 12 days
Germination temp.: 9 - 15 °C
Sowing depth: 1 - 1½ cm
Planting distance: 12 cm
Distance between the rows: 30 - 45 cm
Planting position: sunny
Harvesting period: September - October
Indoor sowing can begin from March to April in trays filled with moist potting compost. Sow the seeds thinly at a depth of 1 - 1½ cm. Cover the seeds with a layer of seed compost, as onions require darkness for germination. Keep the temperature as constant as possible, especially at night, and keep the compost evenly moist. From April onwards, once there is no longer any risk of frost, transplant the seedlings outdoors to a sunny site with well-drained soil. Trim the tops of the seedlings to about 8 cm and plant them approximately 6 cm deep. Keep the soil moist and free of weeds.
Outdoor sowing is possible from June onwards, once the soil has warmed up. Sow thinly in rows spaced 30 - 45 cm apart at a depth of 1 - 1½ cm. Cover the seeds with a thin layer of soil, as onions germinate best in darkness. Thin the seedlings to 12 cm apart when they are about 15 cm tall. Keep the soil moist and weed-free.
Harvest the onions when the tops have turned brown and dried. Lift the bulbs carefully from the soil. Onions grow best in fertile, moisture-retentive soil enriched with compost. Do not sow or plant onions where onions have been grown during the previous four years. Strongly scented companion plants such as chamomile, summer savory and carrots may help deter onion flies. Allow the harvested onions to dry thoroughly before storing them in a cool, dry and dark place. Under these conditions, they can be stored for about one month.
