none, Cal-Organic
Cal-Organic Red Onions
What it is
These are red onions grown using organic farming methods. They have a vibrant purple skin and flesh, and a flavor that is typically milder and sweeter than yellow or white onions. Red onions are a versatile vegetable, often used raw in salads and sandwiches for their color and crisp texture, but they also caramelize beautifully when cooked, adding a rich sweetness to dishes.
How people cook with it
Red onions are a staple in many kitchens, adding flavor and color to a wide range of meals.
- Salads and slaws
- Sandwich and burger toppings
- Roasting with vegetables
- Sautéing for sauces
To prepare red onions, start by trimming off the root end and the top stem. You can then peel away the papery outer skin. For slicing, cut the onion in half from root to stem, then place the cut side down on your cutting board. Slice thinly or thickly as needed for your recipe. For dicing, make lengthwise cuts towards the root, then crosswise cuts to create small pieces. They can be enjoyed raw, pickled, grilled, roasted, or sautéed.
How it differs from similar foods
Compared to yellow onions, red onions are generally sweeter and less pungent when raw. Their vibrant color also makes them a visually appealing choice for dishes where raw onion is a component. While yellow onions are often preferred for long, slow cooking due to their robust flavor, red onions offer a milder sweetness when caramelized.
Who it is for
Home cooks and professional chefs alike appreciate red onions for their flavor and color.
How to keep the rest
Store whole, unpeeled red onions in a cool, dark, and dry place, such as a pantry or cellar. Avoid storing them in plastic bags, as this can trap moisture and lead to spoilage. Once cut, wrap the remaining portion tightly in plastic wrap or place it in an airtight container and refrigerate for up to a week.