Pungent and slightly sweet, red onions provide a vibrant color and a sharp flavor that mellows when cooked. Their versatility makes them a go-to choice for salads, salsas, and caramelized dishes.
Where it comes from
Red onions have been cultivated since ancient times, prized for their unique color and flavor, and are a staple in Mediterranean and Middle Eastern cuisines.
In the kitchen
Red onions can be used raw in salads for a sharp bite or caramelized to enhance their sweetness in sauces, stir-fries, and roasted dishes.
Nutrition (per 100g)
40kcalCal
1.0gProtein
0.1gFat
9.0gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Balsamic Vinegar
Sauté red onion, deglaze with balsamic. The vinegar's tang lifts the sweetness, creating a rich glaze.
Feta Cheese
Raw red onion's sharpness cuts through feta's creaminess. Crumble over salads for contrast.
Olive Oil
Drizzle raw slices with olive oil. The oil rounds out the bite, making it smoother in salads.
Atlantic herring
Thin slices of red onion add a sharp, sweet crunch. Marinate briefly with the herring for a harmonious blend.
