Höri-Bülle

This varietal of red onion with a distinct shape and color is traditionally grown on the Lake Constance peninsula of Höri. The outer skin has an intense red-brown color that does not rub off when the onions are cut, and their typical flattened form is particularly well suited to weaving traditional onion braids.

Hori-Bülle onion is characterized by its delicate aroma and mild, delicate flavor. This makes it an ideal onion to eat raw – Höri-Bülle performs quite well in salads. When cooked, Bülle develops a rich aroma without losing its characteristic red color.

It is no wonder that it plays a role in numerous regional recipes, whether with fish, meat, or baked into Bülle-Thin, a local single crust onion pie made with sautéed onions, diced bacon, cream, and caraway seeds.