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The Red onion is a cured bulb onion with a deep purple, papery outer skin and slightly red tinted flesh. Red onion’s flavor ranges from sweet to pungent depending on its age, variety, or how much sulfur was in the growing soil. This onion’s layers are thinner and crunchier compared to other onion varieties and therefore most commonly used for raw preparations. Red onions can grow up to six inches in diameter if harvested at its latest point of maturity.
Red onions are available year-round.
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 longer time in storage 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.