A red onion
Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.
These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities. They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber (compared to white and yellow onions). 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.
Red onion of Turda
The red onion from Turda (Cluj County, Central Romania) (Romanian: "Ceapa de Turda",) is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş valley and the middle Mureş valley.
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.
Red onion of Tropea
The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named 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 March 2008, the European Union registered the Protected Designation of Origin mark for the red onions produced in this particular area.
Wethersfield red onion
Known varieties also include 'Red Zeppelin'.
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- Bill Jones The Deerholme Vegetable Cookbook, p. 24, at Google Books
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