Lot 15 Public RD, South Mon Repos, ECD.
info@electrofoods.gy
+592-709-1444Red Onions
Taste
Red onions are small to medium in size, averaging 10-15 centimeters in diameter, and are round to slightly oval in shape. The bulb is wrapped in red-purple thin, papery, parchment-like skin that is delicate and easily flakes off when touched. Underneath the skin, there is a burgundy wine-colored sheath that protects the flesh, and the dark purple flesh is firm, crisp, and coarse with many layers of white and purple rings. Red onions are crunchy, pungent, sweet, and slightly spicy when raw and when cooked their flavor lessens and grows mildly sweeter. The intensity of the pungent flavor varies depending on age, particular variety, and the amount of sulfur in the growing soil or the fertilizer used.
Seasons/Availability
Red onions are available year-round.
Current Facts
Red onions, botanically classified as Allium cepa, is a general descriptor used to encompass many different varieties of onions with red skin that are members of the Amaryllidaceae family. Red onions are milder in flavor compared to the other popular common onions including white and yellow, and are favored for their sweet flavor, used raw by chefs and home cooks on sandwiches, burgers, and salads.
Nutritional Value
Yellow onions are often cooked because of their strong flavor. They can be caramelized and added to French onion soup or frittatas, or sautéed in olive oil and used in stir-fries. They can also be sliced raw and added to burgers or salads.
Applications
Red onions are best suited for both raw and cooked applications such as grilling, roasting, braising, caramelizing, and pickling. The coarse-textured onions are heavily utilized as a sandwich onion and can be layered on burgers, wraps, gyros, and paninis. The onions can also be chopped and tossed into leafy green salads, minced into salsa or guacamole, or pickled in red wine vinegar and layered on tacos, pizza, and fried rice. In addition to fresh preparations, Red onions can be grilled for a smoky flavor. Red onions pair well with eggs, avocados, olive oil, nuts, grilled meats, melting and fresh cheeses, acidic ingredients such as citrus, vinegar, and tomatoes, vibrant herbs including basil, cilantro, parsley, and tarragon and warming spices including cumin, cayenne, cinnamon, and star anise. The bulbs will keep 1-2 months when stored in a cool, dry, and dark place with good air circulation. When sliced, Red onions will keep 7-10 days when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Though commonly seen in the grocery store, Red onions only account for approximately eight percent of the onion market in the United States, falling behind yellow and white varieties. With the health food market increasing in popularity, Red onions have seen a small increase as consumers are learning about the antioxidants and anti-inflammatory properties that the onions contain. In addition to its nutritional properties, Red onions are also most commonly used for pickling and can add both color and flavor to many different cuisines found in the United States. Pickled Red onions are used on tacos, chopped and tossed into fresh salads, placed on hot dogs, sprinkled on top of a pizza, served with grilled fish, or made into a jam to use as a condiment.