Red onion

Oignon rouge

What it is

Milder and sweeter than a yellow onion because it carries less of the sulphur compound that makes you cry, which is why it is the one eaten raw. Its purple comes from the same anthocyanins as red cabbage, and it bleeds them into vinegar within minutes.

In the kitchen

Soak raw slices in cold water for ten minutes to pull the harshness out, or pickle them briefly in vinegar — they turn bright pink.

Goes with

Tomato Feta Olive oil Cucumber Balsamic vinegar Olive Lime Cilantro / Coriander

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

Also used with

Avocado oil Black Krim tomato Key lime Smoked cod roe Oxheart tomato Papalo

In season alongside

Bettarazuke Cabbage Chioggia beetroot Elephant garlic Prickly pear Green bean

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