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Red onion

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For other uses, see Red onion (disambiguation).
Red onion
A red onion
GenusAllium
SpeciesAllium cepa
Cross sections of red onions
Sliced red onions

Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red.

These onions tend to be medium to large in size and have a mild[1][2] to sweet flavor.[citation needed] They are often consumed raw, grilled or lightly cooked with other foods, or added as a decoration to salads.[2] They tend to lose their colour when cooked.

Red onions are available throughout the year. Red onions are high in flavonoids,[3] and fibre (compared to white and yellow onions).[1]

They can be stored 3 to 4 months at room temperature.[4]

Known varieties include 'Red Zeppelin'.[1]

The skin of the red onion has been used as a dye.[5]

Red onion of Turda

The red onion from Turda (Cluj County,[6] Central Romania) (Romanian: "Ceapa de Turda",[7]) 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

Rossa di Tropea for sale in Italy

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.[8] 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

In the United States, one of the most prominent cultivars of red onion was grown in Wethersfield, Connecticut, and was a major source of onions for New England until the late 1800s.[9][10]

References

  1. ^ a b c Bill Jones The Deerholme Vegetable Cookbook, p. 24, at Google Books
  2. ^ a b "Glossary". bbcgoodfood.com. Retrieved 28 June 2017.
  3. ^ "Flavonoid and Carbohydrate Contents in Tropea Red Onions: Effects of Homelike Peeling and Storage - Journal of Agricultural and Food Chemistry (ACS Publications)". Pubs.acs.org. Retrieved 19 September 2013.
  4. ^ eHow » Food & Drink » Cooking & Baking » Cooking Basics » Selecting an Onion. By Manish Paul. Retrieved on 11 September 2009.
  5. ^ Ernest Small Top 100 Food Plants, p. 367, at Google Books
  6. ^ OANCEA, SIMONA; DRĂGHICI, OLGA (May 2013). "pH and Thermal Stability of Anthocyanin-based Optimised Extracts of Romanian Red Onion Cultivars". Czech Journal of Food Science. 31 (3): 283–291. Retrieved 29 June 2017.
  7. ^ "Onion Turda on the Harvest Day in Cluj" (in Romanian). turdanews.net. Retrieved 30 June 2017.
  8. ^ Friday 6 August 2004 16:39 (6 August 2004). "Flavour of the Med - 6 August 2004". CatererSearch. Retrieved 19 September 2013.{{cite web}}: CS1 maint: numeric names: authors list (link)
  9. ^ "A Great Trade Vanished. How Connecticut's Onion Monopoly Was Lost", New York Times, 2 June 1889
  10. ^ "Wethersfield, CT, and Onions", Yankee Magazine, August 1993
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