SPEC 02 / ALLIUM CEPA
Red Onions
Add some colour
Do not be fooled into thinking all red onions are mild and sweet. They are fantastic in a salad, bringing a much needed flash of colour, but the flavour varies through the year with storage, variety, soil type and origin, and is often just as strong as their brown cousins.
Red onions develop their characteristic red rings as they mature. Pulled straight from the ground and cut open, the rings appear nearly as white as a brown onion. If your red onion lacks colour inside, it just means it is a little fresher.
Seasonality
When it is at its best.
Harvested, cured, then held in controlled-atmosphere stores to protect quality through the season.
In the kitchen
How to use them
Best known for bringing colour to a salad. Mix with leaves, apple and pecans, bring some zing to a tuna sandwich, or add colour to a taco.
At home
How to store them
Store in a cool dry place, out of any packaging, particularly plastic film. In May and June the green sprout grows faster and bulbs soften if left too long. The shoot does not affect eating quality.
Next up
Shallots