Red Onions are cultivars of the onion (allium cepa). They have a purple-red skin with a red-tinged white flesh. They are sweeter than the Brown Onion and are often (incorrectly) referred to as ‘Spanish’ Onions.
Growing and harvesting
We start planting Onions in May and continue to plant right through until mid-October. Onions need to be ‘lifted’ and sat on the ground for at least a couple of weeks before harvesting. ‘Early’ reds will take around 230 days to grow, whereas ‘late’ reds planted in October will only take about 150 days from planting to lifting. Red Onions are mechanically harvested into bins.
Look for Red Onions with a vibrant purple-red skin, with no soft spots or cuts or abrasions that break the skin and that are heavy for their size. The neck of properly cured Onions will be dry.
Store in a cool, dry, and dark place with their skin on. Store cut Red Onions in an air-tight container in the refrigerator.
Relatively mild and sweet, Red Onions are the perfect aromatic to add raw to salads and sandwiches. But it's equally (if not more so) delicious when you cook them. Red Onions are also fantastic pickled.
Onions are a natural source of folate, vitamin C and antioxidants and have many health benefits. They are naturally low in sugars, saturated fat and sodium. According to Onions Australia, Onions are one of the top common food sources of polyphenol flavonoids, specifically quercetin. These naturally occurring phytonutrients act as antioxidants and anti-inflammatories to help protect against free radical damage and inflammation, which can contribute to ageing and chronic disease.
Try it now
Check out this great recipe by Onions Australia for Stuffed Red Onions with Mushrooms, Feta and Fresh Herbs.