Red onions are native to three distinctly different regions: Turda in Romania, Tropea in Italy, and Wethersfield, Connecticut within the United States.
These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities. Red onions are available throughout the year and are high in flavonoids and fiber(compared to white and yellow onions).
Preparation
Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less “bite” and pungency.
Red onions are best suited for both raw and cooked applications such as grilling, roasting, braising, caramelizing, and pickling. The coarse-textured onions are heavily utilized as a sandwich onion and can be layered on burgers, wraps, gyros, and paninis. The onions can also be chopped and tossed into leafy green salads (for color and bite), minced into salsa or guacamole, or pickled in red wine vinegar and layered on tacos, pizza, and fried rice. In addition to fresh preparations, Red onions can be grilled for a smoky flavor.
Pairs well with: eggs, avocados, olive oil, nuts, grilled meats, melting and fresh cheeses, acidic ingredients such as citrus, vinegar, and tomatoes, vibrant herbs including basil, cilantro, parsley, and tarragon and warming spices including cumin, cayenne, cinnamon, and star anise.
Tips for Storing
The bulbs will keep 1-2 months when stored in a cool, dry, and dark place with good air circulation. When sliced, Red onions will keep 7-10 days when stored in a sealed container in the refrigerator.
