red onion1/4 cup
Rich in antioxidants, particularly anthocyanins and quercetin, with moderate amounts of vitamin C and fiber. Red onions provide prebiotic compounds that support digestive health.
About
Red onion (Allium cepa var. atropurpurea) is a cultivar of the common onion distinguished by deep burgundy to purple-red papery skin and layers, with pale red or purple-tinged flesh. Native to Central Asia and domesticated for millennia, red onions belong to the Amaryllidaceae family. They possess a sweeter, milder flavor than yellow onions with slightly peppery and sharp undertones, and develop even greater sweetness when caramelized. The red pigmentation derives from anthocyanin flavonoids, which intensify in older varieties and can diminish with cooking or exposure to acidic conditions.
Culinary Uses
Red onions are valued in cuisines worldwide for both their color and relatively mild flavor profile. They are commonly used raw in salads, salsas, and ceviche, where their crisp texture and visual appeal are preserved. In Mediterranean, Latin American, and Indian cooking, they appear in pickled preparations, curries, and grain bowls. When cooked, red onions caramelize slowly, developing deep sweetness suitable for soups, stews, and compound butters. Their color stability improves when acidified with vinegar or citrus, making them ideal for pickles and marinated preparations.