Makó Onion

Onion cultivation in Makó looks back on a history of 250 years, which makes it one of the oldest Hungarian horticultural regions. The Makó onion won a gold medal at the Munich World Exhibition in 1883 and since then it has become increasingly well known on European markets. The soils of the Makó growing area were formed primarily by the alluvial deposits of the Maros river: in combination with the prevailing favourable climatic conditions this accounts for their optimum assimilation and high dry matter content. A near spherical shape, bronze red multiple covering layers, ivory white hard flesh a high dry matter content and its diverse uses characterise the Makó onion. A unique flavour which must be savoured combines with a higher bioactive curative and health preservation content than any other onion variety.

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