|Nutrition||Amino Acids, Folic Acid|
|Min. Order Quantity||1 Ton|
The Red onion is a bulb onion grown from seed or sets (small bulbs less than 1" in diameter). It has a Burundian-wine colored, paper sheath that protects its ruby and white ringed trademark course flesh. Red onion's flavor ranges from sweet to pungent depending on its age, particular variety or how much sulfur was in the growing soil or in the fertilizer used. It can grow up to six inches in diameter if harvested at its latest point of maturity
Red onions are available year-round.
Onions vary in colors shape, flavor and sizes, however all onions can be categorized as either spring/summer varieties, or storage varieties. The Red onion is classified as a spring/summer variety as it has a thin protective layer whereas storage onions have multiple protective layers which allows them greater time to be stored and less chance of bruising. Mature onions are ready for harvesting when their green tops wither, fall over and begin to turn brown. This occurs approximately six months after planting.
Red onions may be used in recipes calling simply for onions but they are used principally as a main ingredient alongside a few other supporting ingredients as their bold flavor will generally dominate any dish they are in.