Red onion
A crisp and aromatic onion variety, recognisable by its purple layers and its balance between sweetness and mild pungency.
What it offers and why to use it
Red onion can be used raw, pickled, roasted, or cooked slowly. Prolonged heat transforms its natural sugars and develops a soft texture, which works particularly well on toast and as an appetizer.
Sweet, slightly spicy and aromatic raw; soft, deep and caramelised after slow cooking.
From shopping to cooking
Choose
Look for firm bulbs that are heavy for their size and have dry, shiny skin. Avoid those with sprouts, soft spots, moisture or a very strong smell.
Store
Store whole in a cool, dry, dark and well-ventilated place. Once cut, refrigerate tightly and consume within three or four days.
Prepare
Adds colour to salads, pickling and sauces. Excellent for slow cooking, confits, stir-fries, burgers, savoury pies and side dishes.
How to make the most of it
Good pairings
Pairs well with goat cheese, citrus fruits, mustard, vinegar, fresh herbs, tomatoes, legumes, meats and toasted bread.
How to substitute it
Can be substituted with sweet onion, white onion or shallots. Sweet onion will produce a softer result when confiting.
Recipes with red onion
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