Red onion
Allium cepa (red cvs.) · Allium
Top 10 pairings
The red onion is the purple-skinned, mild-sweet member of the onion family — a round bulb wrapped in deep magenta papery skin over crisp white flesh banded with violet rings. Milder, crunchier and a touch sweeter than a yellow onion, it is the one cooks reach for raw: sliced into salads, salsas and burgers, or quick-pickled, where its acid contact turns the rings a vivid pink.
Picking a good onedrag
Just curedSprouted and soft
Firm and paperyBuy itAnything: raw in a salad, or cooked down.
SkinPapery and dry, flakes lifting
NeckDry and papery, no give
WeightFirm all over, good heft
SmellFaint dry onion, nothing sharp
These cues are Onion's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
110 g · skin and ends off
122 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 5× longer than the counter.
65–75%
Humidity
Open and moving
Airflow