one large red onion
Red onions are rich in vitamin C, quercetin (a potent antioxidant), and anthocyanins, which contribute to their antioxidant properties. They are low in calories (approximately 40 per 100g) and provide dietary fiber.
About
The red onion (Allium cepa var. atropurpurea) is a cultivar of the common onion distinguished by its deep purple-red papery outer skin and red-purple concentric rings throughout the bulb. Native to Central Asia and cultivated worldwide, red onions are sweeter and less pungent than yellow onions, with a milder sulfur compound profile. The red pigmentation derives from anthocyanins, water-soluble flavonoid compounds that intensify when the onion is raw or briefly heated but fade with prolonged cooking. Red onions vary in size and shape by cultivar, from smaller torpedo-shaped varieties to large globe types, with the "large" designation typically indicating bulbs 3-4 inches in diameter.
Culinary Uses
Red onions are valued for their mild sweetness, visual appeal, and versatility across cuisines. Sliced raw, they feature prominently in fresh salads, salsas, ceviche, and as toppings for sandwiches and burgers, where their color and crisp texture provide visual and textural contrast. Grilled or roasted whole or in wedges, they develop caramelized sweetness and can accompany grilled meats and vegetables. In slow-cooked dishes—French onion soup, curries, and braises—their color gradually fades but their sweetness intensifies. They are also quick-pickled for condiments. Red onions pair well with acidic ingredients (citrus, vinegar) that brighten their flavor and preserve their color.