Red onions are not just a feast for the eyes. Their sweetish, slightly pungent taste distinguishes them from normal onions. They also contain many healthy ingredients.
Red onions – why are they red?
Many know the red skin of the onions not only from the kitchen but also from microscopy in biology classes. The red color ensures that individual components of the cell are easier to recognize. But what makes the onion red?
Red onions get their beautiful color from the anthocyanins they contain. These substances can be found in many so-called superfoods.
These substances not only turn the onion red, but also protect your cells from damage. Anthocyanins are antioxidants. Antioxidants bind free radicals, i.e. harmful oxygen compounds that can promote cancer, among other things. 100 grams of fresh red onions contain up to 250 milligrams of anthocyanins, just like black currants.
Red onions not only contain more anthocyanins than their lighter relatives: their taste is usually described as sweeter. So they taste comparatively mild.
Red onions – season, storage and origin
Onions are harvested from summer to early fall. Since they can be stored very well, they are in season all year round. Check out the Utopia Seasonal Calendar for more information.
When onions sprout and form green shoots, they are still edible. According to the Bavarian consumer advice center, this applies to both the onion itself and the shoots. However, the bulbs themselves lose their firmness as the shoot grows. Therefore, consume germinating onions as soon as possible.
According to the Süddeutsche Zeitung, red onions have a shorter shelf life than light-colored onions. It is best to store them in the vegetable drawer of the refrigerator.
Prepare and enjoy the red onions
Use the healthy red onions to flavor your dishes or to conjure up special delicacies:
Onion chutney or onion jam give red onions a nice flavor. The diverse dips go well with cheese or savory pastries.
The red onions also provide a pleasant, mild spiciness raw in the dressing or in the herb quark.
You can also caramelize red onions. They look particularly beautiful and provide a splash of color on the plate.
