I shall be harvesting my biggest onions this weekend. They're not monsters but have a decent shape and form and I have 6 or 7 around the 2.5-3lb mark.
The tops will be cut off at about 6" and any loose and split skins stripped back. The roots will be cut flush to the base plate and the first whole skin will be washed, dried then dusted in talc. I'll then immerse them in boxes of fine sawdust until the evening before the first show when they will be tied in the same manner as my shallots.
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