Makói vöröshagyma

Makói hagyma is a strong tasting, round onion from the Makó region in Hungary that has a very high dry matter percentage and firm, white flesh. The town of Makó is also called the "Hungarian onion capital", and holds an annual Onion Festival where one can sample tasty dishes made with these onions - bread, strudels, scones and others.

The high dry matter content in the onion is due to the dry weather season at the end of summer, resulting in an onion which does not spoil easily and has a long shelf life. Its skin is bronze-red in colour and its strong, hot taste is owed to the high amounts of allyl sulphide (a colourless liquid with an intense smell)found in the Makoi hagyma.