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Red onion

A sweet and juicy, mild to strong flavoured onion with an attractive dark red-purple flesh, which is flecked with white lines. Choose firm onions with an evenly-coloured skin, avoid those with any signs of softness or green shoots.

How to Use

Red onions are ideal for including raw in salads or in cooked dishes where a sweet onion flavour is required such as salsa, stuffed onions, chicken or fish dishes or mixed vegetable stews. They can also be used as a garnish or included in homemade chutneys to serve with cold meats and cheese.

How to Prepare

Cut a thin slice from the top of the onion. Peel the skin away and remove any soft outer layers. Hold the onion by the root and slice or cut in half and chop into even-sized pieces.

How to Cook

Onions can be fried, roasted or steamed. To fry, heat 1 tbsp olive oil in a pan, add the prepared onion and cook for 5-10 minutes, stirring occasionally until tender. To roast preheat the oven to 200C, gas mark 6. Add 2 tbsp olive oil to a roasting tin and heat in the oven, add the unpeeled onions, season well and roast for 45-55 minutes or until tender. To steam, place whole, peeled onions or sliced onions in a steamer. Cook whole onions for 40-50 minutes and sliced onions for 15-20 minutes.

How to Store

Keep in a cool, dry place for 1-2 weeks.