Red onions, sometimes called purple onions, are commonly found in non-cooked dishes, such as salads and sandwiches. The red onion is the most mild, sweet onion. Red onions have purplish-red skin and the color is layered through its white flesh.
Dry bulb onions should be firm for their size and have little to no scent.
Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions, select ones with an outside layer that does not show signs of being dehydrated.
Whole peeled onions should be refrigerated after purchasing.
Cut onions can be stored in a sealed container for up to 7 days.
If you buy pre-cut onions, always keep refrigerated and use before the expiration date.
Give metal cutlery a new shine and remove rust by scrubbing with onion slices or a paste of crushed onion and water.
Scrub a burned or gunky pot with half an onion, and then let it soak in the onion juice. Wash as usual and the mess comes up easily.
Heat the grill, then spear a half onion with a fork and glide it over the grates to remove grease and charred bits of food.
Place a bowl of sliced onions and water in a freshly painted room to absorb the odor.
The strong smell of onions doesn’t cause you to cry when cutting into them. As you cut an onion, you release a strong sulfur compound that wafts upwards toward your eyes. When the gas reacts with the moisture in your eyes, it begins to burn, causing tears. To limit the effect of the gas, wear contacts, freeze the onion, and make sure your knife is sharp, as crushing the onion will release more gas than a smooth cut.
Red onions are typically served raw, grilled, pickled or lightly cooked with other foods.
They tend to lose their redness when cooked.
Red onions add a nice color to salads.
Red onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, and they add abundant flavor to a wide variety of food.
Red onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.
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