A type of onion with attractive red and white layers. It’s often slightly smaller than ordinary. It can be milder too, but not always.
Keep in mind
Milder versions of this onion are perfect for serving raw. If you cook them, the red color goes grey and boring and the onions lose a lot of their flavor.
Red onion is sensitive to light and harder to store than the yellow ones.
How to cook red onion
Chop or slice carefully and thinly so you get beautifully red-patterned pieces all the same size. Serve it raw – but not in huge amounts.
Onion gets even milder after about an hour in iced water.
Pickle it in a 1-2-3 solution (one part acidity, two parts sugar and three parts water) and use as a garnish, e.g. in a umami-stuffed hamburger, fish burger or veggie burger.
If you want the mild flavor and aren’t too bothered about the color:
Fry halved. These peeled, halved red onions should be golden brown with the cut side down in butter. Add sugar so that the onion caramelizes. Turn the onions over and pour in a splash of vinegar and stock. Bring the liquid to the boil and simmer under a lid until the onions are soft all the way through, basting from time to time. Sprinkle with thyme and serve with pork.
Pickled red onion. Acidic, sweet and crispy and goes with practically everything.