Red onion
Red onions are cultivars of the onion, 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 a dye.
Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds. They are often consumed raw, grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber. 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.
Varieties
Tropea
The red onion from Tropea, Italy, grows in a small area of Calabria in southern Italy, Capo Vaticano, near the city of Tropea. 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 a jam with it. In July 2007, the European Union registered the Protected geographical indication mark for the red onions produced in this particular area in Italy.Turda
The red onion from Turda is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieș valley and the middle Mureș valley.Turda onion bulbs are traditionally intertwined into long strings 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.