Ingredient Focus: Red Onion

A gentler allium, blushing purple and whispering sweetness.

Pantry Zone

Ambient

Storage whisper: Store whole onions in a cool, dark, well-ventilated place. Keep them loose in a basket or paper bag, away from potatoes. Once cut, wrap and refrigerate, and use within a few days.

In Season (UK)

August to September. Available year-round from storage and imports.

What Red Onion Brings to the Table

Red onions are less pungent than brown onions, with a mellow sweetness and vivid purple skins. They add crunch and colour when raw, and turn soft and jammy when cooked slowly. Balanced between sharpness and sugar, they slip easily between salads, curries, and caramelised tarts.

How To Use

• Slice thinly and pickle quickly with vinegar or lemon juice
• Caramelise slowly with olive oil for tarts and chutneys
• Use raw in salads, dressings or salsas
• Roast in wedges until tender and sweet
• Dice into curries, soups or sauces

Flavour Pairings

Balsamic vinegar — Thyme — Oregano — Tomato — Spinach — Lime — Sumac

Waste Less

Save onion skins for homemade stock — they add sweetness and depth. Use leftover halves in quick pickles or roast them alongside other veg.

What next?

• Find Recipes with Red Onion
• Or wander the shelves of the Golden Ingredient Index for more ideas.
• If you like learning ingredients this way, get my weekly kitchen letter.