ml chopped red onion
Red onions are rich in antioxidants, particularly anthocyanins, and provide good amounts of vitamin C, dietary fiber, and quercetin. They contain compounds linked to anti-inflammatory and cardiovascular benefits.
About
The red onion (Allium cepa var. aggregatum) is a cultivar of the common onion distinguished by its deep purple-red outer skin and layers that range from pale pink to deep magenta. Native to Central and South America, red onions are smaller and sweeter than yellow or white varieties, with a milder sulfurous bite and a natural sweetness that intensifies with cooking. The pigmentation derives from anthocyanin compounds, which are water-soluble and can leach during cooking, causing the characteristic color loss in braised or boiled preparations.
Culinary Uses
Red onions are valued for their distinctive color and sweet profile, making them ideal for raw applications such as salads, slaws, ceviche, and fresh salsas where their visual impact and mild flavor are most appreciated. They are also commonly caramelized for French onion soup, grilled or roasted as a vegetable side, pickled for condiments and garnishes, and incorporated into Middle Eastern, Mediterranean, and Latin American cuisines. When raw, red onions provide a peppery crunch; when cooked slowly, they develop deep caramel notes while losing much of their vibrant color.