Onion in season in Australia
Onion is in season in Australia from all year, and at its peak from January to March. This is the cooler south; the tropical north has its own calendar.
At its best
Onions are on sale all year because growers store them. South Australian and Tasmanian onions are mostly storage varieties, harvested to last. As those stocks run down, fresh Queensland onions fill the gap, with their season running from about October to January.
At the shop
White, brown, red and yellow onions differ in flavour and use. How long they keep depends on how pungent they are: mild onions are best used within about a month, while strong, pungent ones can last for months, depending on the variety.
Keeping it
Keep whole onions in a cool, dark cupboard with plenty of air around them rather than in a sealed bag, and peel off loose outer skin as you go.
Three dinners
- French onion soup Cook them slowly until deep brown, add stock and top with cheesy toast.
- Onion and cheese tart Thin slices on puff pastry, baked until golden.
- Sausages with onion gravy The onions go into the pan after the sausages come out.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.