Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red.
These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, added for color to salads, and grilled or lightly cooked with other foods.
Red onions are available throughout the year. The red color comes from anthocyanidins such as cyanidin.
Some cultivars of Red Onion are;
Red onion of Turda
The red onion from Turda
, Central Romania
) (Romanian: "Ceapa de Turda") is a local vaiety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş
valley and the middle Mureş
Turda onion bulbs are traditionally interwined 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
) (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 juicy and whiter than the other red onion and it is possible to make a Marmalade
On July 2007 the European Union stated the Protected designation of origin
mark for the onions produced in this particular area and if no member nations oppose this resolution it will be confirmed in February 2008.