Red Onion

Red onion is a bulbous allium with purplish-red skin and crisp white flesh veined with magenta. It tastes mildly sweet and pungent, staying crunchy when raw and turning mellow and jammy when cooked. Use it for salads, salsas, quick pickles, burgers, and gentle pan cooking; typically sold as whole bulbs or pre-sliced.\n\nOnions likely originated in Central and West Asia; red-skinned varieties spread through the Mediterranean and South Asia and became staples across the Americas. Growers cure bulbs after harvest for storage and ship year-round from multiple regions.