red onions; peeled

Red onions (Allium cepa var. atropurpurea) are a variety of common onion distinguished by their deep purple-red papery skin and layers of reddish-white flesh. Native to central Asia and cultivated worldwide, red onions contain anthocyanin pigments that give them their distinctive coloration and provide a sweeter, milder flavor profile compared to yellow onions. When peeled, the outer protective skin is removed, revealing the inner layers. Red onions range in size from small pickling varieties to large Spanish types, with texture ranging from crisp when raw to soft when cooked. The flavor is notably sweeter and less pungent than yellow or white onions, with a subtle peppery undertone that becomes increasingly mellow with cooking.

Peeled red onions are versatile in both raw and cooked applications. Raw, they are prized for salads, salsas, and ceviche, where their sweetness and color provide visual and flavor contrast. When grilled, roasted, or caramelized, they develop a complex sweetness that complements meats, vegetables, and grains. Red onions are essential in Mediterranean, Latin American, and Indian cuisines. They are commonly pickled for condiments, sliced into rings for burgers and sandwiches, or incorporated into soups, curries, and stews. Their lower sulfur content makes them more palatable for raw consumption, while their stable anthocyanin pigments hold color reasonably well during cooking, though extended heat can mute their vibrant hue.