Order your Fresh Onions
Bulbiverse, a specialist wholesale supplier of Fresh Onions , offers a range dedicated to wholesalers, traders and distributors of fruits and vegetables. Buying your Fresh Onions directly from the producer means securing consistent batches, with consistent professional quality and controlled logistics throughout France . Our onions are grown by specialist market gardeners and selected for their storage resistance , their quality and their adaptation to professional channels. Available in bulk, nets or big bags, our products are designed for resale flows in markets, central or GMS. Our responsive sales department supports you with personalized advice according to your sector and your schedules. Order your fresh onions now at the best prices or request a free quote for your weekly or seasonal volumes.
Strategic market for fresh onions in France
The fresh onion market in France is proving particularly promising for professionals in the sector. France is positioned as a major player in Europe, ranking 7th with a production of around 629,861 tonnes of onions, which represents 6.6% of the continental harvest on 7,200 hectares . Other sources even place it in 3rd position in Europe with a production ranging between 600,000 and 650,000 tonnes annually , constituting approximately 12% of French vegetable production in tonnage. This constant growth in production, particularly in the North of France which concentrates more than 90% of the national surface area , is explained by sustained demand and the continuous improvement of cultivation techniques.
Onions occupy a prominent place in the French diet, ranking 6th among the most consumed vegetables , with an average of 3 kg per year per household . Nearly 80% to 85% of French households purchase them at least once a year, thus affirming their status as an essential condiment and culinary staple. The French market is tending towards notable self-sufficiency, with the majority of national production being sold within the territory. Adjustments via imports (around 15% to 20% of the volume consumed , mainly from European countries such as the Netherlands, Spain, Belgium, or countries in the southern hemisphere in the off-season) and exports (around 100,000 tonnes/year to neighboring countries) mainly serve as adjustment variables according to annual harvests. The quality of the French product is widely recognized, particularly for its good skin quality and its storage capacity , encouraging French marketers to favor added value and segmentation by labels to stand out.
Commercial varieties of fresh onions
Commercial success in the fresh onion market relies on a thorough understanding of the varietal preferences of consumers and professionals. The market is structured around three dominant colors, each with its own specific characteristics and preferred uses.
Yellow onion: a benchmark in professional cooking
The yellow onion reigns supreme in the French market, representing an overwhelming 65% share of fresh onion sales . Its culinary versatility, strong, pungent flavor, pronounced odor, and excellent storage capacity make it an essential ingredient for restaurants, communities, and the food industry. It is the aromatic base of so many stews, soups, sauces, and stir-fries, and its ability to caramelize makes it a cook's ally for hot preparations. Among the most sought-after varieties are the 'Stuttgarter Riesen' , appreciated for its large bulbs and exceptional yield, the 'Jaune Paille des Vertus' , a traditional French variety with a strong taste and valued earliness, and the 'Sturon' , known for its strong flavor, good storage, and resistance to bolting.
Red onion: growing premium segment
With a 20% market share , the red onion is positioned in a premium segment. Its distinctive purple color and milder, sweeter taste make it particularly popular for raw consumption, where it adds crunch and a nice visual touch to mixed salads, burgers, and sandwiches. Varieties such as the late-ripening 'Red Baron' , very popular for its mild flavor and storage qualities, as well as the hardy 'Brunswick Red' , suitable for autumn harvests, are in high demand. Caterers and fast-food chains appreciate it to brighten up their dishes. Its richness in antioxidants, particularly anthocyanins , also contributes to its growing popularity among health-conscious consumers.
White onion: a fresh niche market
White onions represent approximately 15% of the market . Consumed mainly fresh and young, often before full maturity, they are distinguished by their melting texture and relatively mild flavor, less pungent than their yellow and red counterparts. The 'Blanc Hâtif de Paris' , a traditional early variety, and the 'Snowball' , resistant to cold and ideal for salads with its mild and fragrant flavor, are references in this segment. They are particularly appreciated in summer salads or marinated, finding their place in commercial catering for starters and in the condiment industry.
Protected Designations of Origin (PDO/PGI)
Two onions benefit from a designation of origin, guaranteeing quality and typicality: the Sweet Onion of the Cévennes (AOP) and the Pink Onion of Roscoff (AOP) . These exceptional products are major marketing assets, allowing significant promotion and prices that can reach several euros per kilogram . The Sweet Onion of the Cévennes, a pale yellow onion with a sweet and slightly spicy taste, with a melting texture once cooked, is prized by gourmet restaurants and caterers for refined preparations. The Pink Onion of Roscoff, traditionally sold in braids ( 53% of sales ), fillets ( 30% ) or trays ( 15% ), benefits from a high valuation and an image of a local product. These sweet onions meet a demand for onions with a less pronounced flavor for raw consumption.
Varietal innovations and emerging trends
The market is also being driven by varietal innovations. The "no-tear" onion, such as the variety marketed under the "Sunions" brand developed by Bejo, represents a unique marketing opportunity. Derived from crosses of sweet onions, it offers a mild and sweet flavor, and its production doubled in 2023, reflecting growing interest from consumers and professionals for more practical solutions. New varieties of yellow onions, tolerant to mildew (such as HAECKERO F1 and 37-119 F1), are also appearing on the market, addressing phytosanitary challenges and ensuring greater resilience for producers. The spring onion , or spring onion, is a young onion harvested before the bulb forms, offering a mild and slightly sweet flavor, appreciated in spring by restaurateurs for its freshness.
Professional packaging and formats
Analyzing sales formats is crucial to effectively target the needs of your professional customers. Expectations vary based on volume, convenience, and storage methods.
Net and bulk: market references
Mesh bags remain the preferred packaging for fresh onions, with a 45% popularity rate among consumers and professionals. This format ensures good ventilation of the product, facilitating its transport and storage. Loose onions, meanwhile, represent 30% of sales and are particularly popular in wholesale markets and greengrocers, allowing customers to accurately select the product. For the professional market, whole, unprepared onions, in bulk or in nets/bags of various sizes (e.g., 10 kg, 15 kg, 25 kg for restaurants and wholesalers, or 1 kg for independent restaurateurs), dominate in volume, as they are the least expensive and suitable for those who have the labor to peel them. They also offer extended shelf life, essential for wholesalers and purchasing centers.
Trays and specialized formats
Trays capture 15% of the market , meeting the practicality expectations of urban consumers, particularly those aged 35-49. Traditional formats such as braids ( 5% ) and cardboard packaging ( 5% ) constitute specialized niches, often associated with name-brand products, reinforcing their premium image.
Ready-to-use onions (4th and 5th range)
The underlying trend is the gradual increase in ready-to-use onions. This segment is growing rapidly, responding to the need to save time and the tediousness of preparing onions (irritating peeling).
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Whole Peeled Onions (Ready to Cook) : Highly prized by professionals, these onions are stripped of their skin and root, then vacuum-packed in bags or buckets of a few kilos. They offer considerable time savings and reduce waste in the kitchen. Mainly yellow onions, but also red or white, they are essential for collective catering, central kitchens and high-volume restaurants. They can be stored for approximately one week to 10 days in a cool place .
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Sliced or Chopped Onions (4th Fresh Range) : These onions are already cut (strips, cubes, rings) and packaged fresh in a controlled atmosphere, ready to use. They target users looking for maximum convenience, without the need for cutting. Mobile and fast food restaurants (sandwiches, kebabs, pizzas) and collective catering use them for their garnishes and sauce bases. Although more expensive and with a shorter shelf life ( a few days ), they guarantee time savings and consistent cutting.
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5th Range Packaged Onions (Cooked or Pre-Fried) : Although outside the scope of ultra-fresh for your site dedicated to fresh produce, it is relevant to note the existence of already cooked or pre-fried onions, packaged in cans or pasteurized vacuum packs. Used by the food industry and some caterers, they offer considerable time savings for specific recipes.
Seasonal sector and innovation
Seasonality is a determining factor in the supply of fresh onions. French onions are available year-round thanks to early and late varieties, but the main season runs from July to May . The harvest of storage onions (yellow and red) takes place from late summer ( August-September ) to October, with peak French availability from September to December .
Storage plays a key role, with ventilated storage at room temperature or refrigerated ( 0-4°C ) extending the availability of onions by several months. However, storage challenges can arise, such as storage diseases, requiring careful stock management. At the end of winter ( April-May ), French stocks decrease, and the market switches to imports from the Netherlands, Spain, or the southern hemisphere (New Zealand, Australia, India, Egypt) to maintain a continuous supply before the arrival of new French onions in June-July .
Demand also exhibits seasonality, being more robust in the fall and winter with hot meals and the resumption of school catering. Prices can fluctuate based on this supply and demand. For a wholesale site, this means adapting supply sources throughout the year, favoring French origin during peak seasons and planning import agreements for off-peak periods. Transparent communication about seasonal origin is an asset.
Professional trends and uses
The professional fresh onion market is constantly evolving, shaped by several underlying trends that must guide your offering.
Practical products on the rise
The search for time savings and solutions to address the shortage of qualified personnel is a major trend. Pre-peeled or sliced onions are increasingly in demand, particularly in organized catering, where nearly 50% of large kitchens use 4th-range vegetables. Offering "ready-to-use" onions not only optimizes productivity, but also improves working conditions by avoiding the tedious task of peeling.
Request for organic and certified products
The organic segment, although a minority (around 6% in 2019 ), is experiencing sustained growth, driven by public policies (targets of 20% organic in mass catering ) and consumer expectations for healthier ingredients. Certifications such as HVE (High Environmental Value) or "Zero Pesticide Residue" (ZRP) are also emerging, meeting the needs for transparency and naturalness. These products allow professionals to comply with specifications or to promote a qualitative offer.
Promoting French origin and local products
Food patriotism and the promotion of local products are strong trends. Displaying French origin is a major selling point in mass distribution and catering, reinforcing the image of quality of national production. PDO/PGI labels, such as the Oignon doux des Cévennes or the Oignon de Roscoff, are powerful marketing arguments to attract customers looking for authenticity and quality.
Reduction of losses and waste
The desire to reduce food waste translates into optimized onion storage and better use of non-standard sizes for processing. The use of ready-to-use onions allows waste management to be transferred to the industrial processing stage, where they can be pooled for compost or animal feed, thus contributing to a comprehensive approach to sustainability.
Specific uses by clientele
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Mass Catering (canteens, hospitals) : This sector favors large volumes, controlled costs, and practical solutions. Standard yellow onions in bulk packaging are the standard, and there is a strong demand for pre-peeled or sliced onions to optimize staffing and reduce waste. EGAlim laws also encourage the integration of organic or locally sourced products.
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Commercial Catering (restaurants, caterers): This highly heterogeneous segment seeks either high-quality raw products, including specific varieties such as PDOs, for artisanal and differentiated cuisine, or ready-to-use onions to save time in the kitchen, particularly in brasseries, dark kitchens, or restaurant chains. Reliable supply is crucial.
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Wholesalers and Distributors (Catering, Supermarkets for resale) : Key intermediaries, they purchase in large volumes (pallets, big bags) and repackage in bags or nets adapted to their customers. They demand onions of uniform size, without defects, and have expanded their offering to processed products (vacuum-packed peeled onions) to meet the demand for convenience.
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Food industry (prepared meals, canning) : This sector purchases onions as a raw material on a large scale, often under contract. They favor standardized and stable ingredients, and may use frozen or dehydrated chopped onions. For fresh processed products (deli salads, savory pies), they seek suppliers capable of delivering large volumes of fresh onions, often already peeled/sliced, with custom cuts and health guarantees. Consistency of supply is essential to avoid interrupting production lines.
Strategic business positioning
The fresh onion market in France, whether for traders, retailers, wholesalers, restaurateurs, large-scale purchasing centers, wholesale distributors, wholesale markets, or the agri-food industry, is mature but evolving. It combines considerable volumes with an increased search for added value, quality, and services.
For your online store selling ready-to-eat fresh onions, it's crucial to showcase the diversity of your offerings—from budget-friendly yellow onions to ultra-premium PDO varieties, including red and white varieties. Offering a range of formats, from traditional fillets to convenient trays, not to mention premium peeled and sliced onions, is essential to meet the diverse needs of your professional customers.
Emphasize the time savings and efficiency offered by your ready-to-use products, quantifying the benefits in terms of productivity and waste reduction. Guarantee quality, freshness, food safety and regularity of supply, explaining your cold logistics and seasonality management. Promote French origin and all certifications ( organic, HVE, ZRP, AOP/IGP ), which are powerful sales and differentiation arguments.
To summarize: Our Fresh Onions
Bulbiverse , a specialist wholesale supplier of Fresh Onions , supports wholesale professionals with a calibrated offer for distribution, regional markets and intra-European export. Our fresh onions are available in formats adapted to the realities of the field: 10-25 kg nets, bulk bags, palox or mixed pallets, with uniform sizes and a neat presentation. You can buy Fresh Onions according to your supply rates. Our supplies come from crops under specifications, with particular attention paid to skin quality, conservation and regularity of volumes. As a specialist wholesale supplier of Fresh Onions , we ensure complete traceability, standardized packaging and adaptation to your logistics circuits. Buying Fresh Onions with Bulbiverse is the assurance of controlled sourcing and commercial support throughout the season. Whether you're active in MIN, in a central location, or as a regional distributor, Bulbiverse is your specialist wholesale supplier of Fresh Onions . Our dedicated team will assist you with volumes, rotations, and format choices. Buying Fresh Onions becomes a secure, seamless operation tailored to your industry.
