Onion - Red

Some people call the red onion a Spanish onion, or salad onion. The red onion is a beautiful, dry onion in a pretty, reddish-purple colour. The colour may penetrate the whole bulb or just lie on the outside layers. The red onion is sweeter and less pungent than brown and white onions and is often used in salads.

To Buy:

Select firm, heavy onions, with no soft, or translucent spots. Red onions don't keep as long as brown or white. Avoid any that have begun to sprout.

To Store:

Store with the skin on in a place with plenty of air circulation. Red onions will keep for a couple of weeks. Peeled onions should be wrapped in plastic and stored in the fridge for 24 hours.

Tips & Tricks:

Onion breath is off-putting and a cure is hard to find. Sweeter, smaller, less pungent onions may relieve the syptoms slightly or try chewing some parsley straight after. You may not improve your onion breath but you'll improve something inside - parsley's one of the superheroes.

Cooking Tips:

Slice very finely and add to salads. Caramelise in balsamic vinegar with a teaspoon of rice syrup and fill mini-tart cases topped with goats cheese for an impressive hors de houvres.

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Nutrition per 1 Unit:

Energy (kJ):

130

Protein (g):

1.4

Saturated Fat, g :

0.0

Vitamin C:

Salicylates:

High

Carbohydrates, g:

5.5

Fat (g):

0.1

Monosaturated Fat , g:

0.0

Amines:

Negligible

Glutamates:

Natural

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.