Red/ Italian Onion
Red or purple onions are medium to large bulb onions with a deep reddish-purple skin and crisp whit flesh tinged with red.
The flavor ranges from midely sweet to pungent. Italian red onions have a ridged, flattened shape, thick layers with purple inner skins and a mild, sweet flavor. Red onions are used raw cooked and pickled.
Store in a cool dark place in a basket or crate up to 30 days.
Do not store onions with potatoes.
Prep and cook:
Cut off the root and stem ends, and remove the skin and outer layer. Then slice, chop, or dice as needed. Raw red onions add colour as well as flavour. Use in salads and sandwiches, and as topping for burgers, tacos, bean soup, chilli, and other dishes. To cook: boil, bake, roast, braise, sautéed, or grilled. Use in stir-fries, pasta dishes, kabobs and tarts, and as a pizza topping. Red onions can also be pickled.
Goes with: Herbs, spices, and flavours such as: Balsamic vinegar, basil, butter, chilli, cilantro, coriander, cumin, garlic, olive oil, orange, oregano, parsley.
Foods: Beans, beef, black olives, corn, fennel, feta, grapefruit, melon, seafood, tomatoes.
Low in calories, fat and sodium.
Good source of vitamin C
Contains quercetin, allicin and other compounds that may help prevent certain cancers.
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