red onion or scallion

Red onion (Allium cepa var. atropurpureum) is a bulbous vegetable belonging to the Amaryllidaceae family, characterized by deep purple-red papery skin and red-tinged white flesh. Native to Asia and cultivated worldwide, red onions possess a sweeter, milder flavor profile than yellow or white varieties, with a subtle fruity undertone and less pungent sulfur compounds. The red pigmentation derives from anthocyanin flavonoids, which intensify when the bulb matures. Common cultivars include 'Red Burgundy,' 'Red Baron,' and 'Ailsa Craig Red,' each varying slightly in size, sweetness, and storage longevity.

Red onions are valued raw in salads, salsas, and pickles, where their mild sweetness and color are showcased. They caramelize beautifully when cooked, developing deep sweetness, and feature prominently in French onion soup, Indian curries, and Mediterranean dishes. The thin layers allow for various cuts—julienne for salads, thick rings for grilling, or dice for stews. They pair well with acidic ingredients like vinegar and citrus, which intensify their color and flavor. Raw red onions are essential in ceviche, tacos, and antipasto platters.