Red onion


Red onions are cultivars of the onion with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.
These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities. They are often consumed raw, grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber. 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 onion of Turda

The red onion from Turda is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş valley and the middle Mureş valley.
Turda onion bulbs are traditionally intertwined into long strings for marketing purposes and can be found at the traditional markets all over central Romania. "Turda Red Onion" is usually served fresh, as a salad or part of mixed salads and especially as a compulsory garnish for the traditional bean-and-smoked ham soups.

Red onion of Tropea

The red onion from Tropea, Italy, is a particular variety of red onion which grows in a small area of Calabria in southern Italy named Capo Vaticano near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make a jam with it. In March 2008, the European Union registered the Protected Designation of Origin mark for the red onions produced in this particular area.

Wethersfield red onion

In the United States, one of the most prominent cultivars of red onion was grown in Wethersfield, Connecticut, and was a major source of onions for New England until the late 1800s.

Other varieties

Known varieties also include 'Red Zeppelin'.