red onion - diced
Red onions are rich in anthocyanins and quercetin, powerful antioxidants with potential anti-inflammatory properties. They provide fiber, vitamin C, and manganese, with approximately 40 calories per 100 grams.
About
The red onion (Allium cepa var. atropurpurea) is a cultivar of the common onion characterized by deep purple-red outer layers and reddish-tinged white flesh. Native to Central Asia and cultivated worldwide, red onions contain anthocyanin pigments responsible for their distinctive coloration. They range from golf-ball to tennis-ball size with a mild-to-medium pungent flavor that mellows significantly when cooked, developing subtle sweetness. When diced, the uniform small pieces maximize surface area for even cooking or marinating and distribute the onion's flavor and color throughout dishes.
Red onions are milder and slightly sweeter than yellow onions, with a distinctive peppery undertone. Common cultivars include 'Red Burgundy', 'Red Wing', and 'Tropea', each varying slightly in sweetness and intensity. The red pigmentation is water-soluble and will leach into surrounding ingredients, particularly in pickled or raw preparations.
Culinary Uses
Diced red onions are used extensively in raw and cooked applications across global cuisines. Raw, they feature prominently in salsas, ceviches, salads, and chutneys, where their color and mild bite add visual appeal and flavor. In Mexican and Latin American cooking, they are fundamental to guacamole, pico de gallo, and bean dishes. Cooked, diced red onions soften and sweeten, making them suitable for caramelizing, sautéing into soffritto or mirepoix, or adding to stews, braises, and curries. They are also common in Mediterranean preparations, Indian dal, and Middle Eastern dishes. The diced form is particularly versatile as it cooks evenly and distributes flavor uniformly throughout a dish.