red onion; chopped fine
Red onions are a good source of vitamin C, manganese, and dietary fiber, and contain beneficial anthocyanin antioxidants that contribute to their distinctive color.
About
Red onion (Allium cepa var. atropurpurea) is a cultivar of the common onion distinguished by its deep purple-red, papery outer skin and layers of red-tinged white flesh inside. Native to Central Asia and now cultivated worldwide, red onions are characterized by a milder, slightly sweeter flavor profile compared to yellow onions, with less sulfurous bite. The color derives from anthocyanin pigments concentrated in the outer layers. When cooked, red onions become softer and sweeter, though they may lose some of their distinctive coloration; raw, they retain their vibrant hue and sharp onion bite.
Culinary Uses
Red onions are primarily valued for both raw and cooked applications across global cuisines. Raw and finely chopped, they are essential in salsas, ceviche, salads, and relishes, where their mild sweetness and visual appeal are maximized. Finely minced red onions also feature in marinades, dressings, and as a garnish for tacos, curries, and grain bowls. When cooked, they appear in soups, stews, caramelized preparations, and pickled forms. In Indian cuisine, they serve as a base for curries; in Mediterranean cooking, they complement tomato-based dishes; in Latin American traditions, they anchor salsas and pico de gallo.