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| Red onion | |
|---|---|
 A red onion | |
| Genus | Allium |
| Species | Allium cepa |
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Red onions (also known aspurple orblue onions in some mainland European countries) arecultivars of theonion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as adye.[1]
Red onions tend to be medium to large in size and have a sweeter flavor thanwhite oryellow onions due to low levels ofpyruvic acid andsulfur compounds. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.[2] Red onions are available throughout the year and are high inflavonoids[3] andfiber (compared towhite andyellow onions).[4] Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.[5]
The red onion fromTropea,Italy, (Italian: "Cipolla Rossa di Tropea") grows in a small area ofCalabria in southern Italy,Capo Vaticano, near the city of Tropea.[6] This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make ajam with it. In July 2007, theEuropean Union registered theProtected geographical indication mark for the red onions produced in this particular area in Italy.[7]
The red onion fromTurda (Cluj County,[8] CentralRomania) (Romanian: "Ceapa de Turda",[9]) is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lowerArieș valley and the middleMureș valley.[citation needed]
Turda onion bulbs are traditionally intertwined into long strings (1–2 m) for marketing purposes and can be found at the traditional markets all over central Romania. "Turda Red Onion" is usually served fresh, as a salad or part of mixed salads and especially as a compulsory garnish for the traditional bean-and-smoked ham soups.[citation needed]
In the United States, one of the most prominent cultivars of red onion was grown inWethersfield, Connecticut, and was a major source of onions forNew England until the late 1800s.[10][11]
