Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Red Onions

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

The crisp texture, mild flavor, and bold color mean red onions are at their best when eaten raw, sliced on a sandwich or burger, chopped for a salad or salsa.

Kitchen math:

1 medium = 8 oz. = about 1-1/2 cups chopped

Don’t have it?

You can use Spanish onions or white onions instead.

How to choose:

Buy firm bulbs with no soft spots, bruises, or other signs of damage. The necks should be tightly closed.

How to prep:

Marinating them briefly in a vinaigrette (or other acidic bath) accentuates their bright purple color.

How to store:

Keep in a cool, dry, well-ventilated spot.

    Recipes

  • Recipe

    Salmon Poke

    This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will…

  • Recipe

    Fusilli with Charred Corn and Poblanos

    Cilantro pesto acts as sauce for this summery pasta in which the heat from the poblanos is balanced by sweet corn. Cutting the corn kernels from the cob in planks…

  • Recipe

    Breaded Chicken Cutlets with Orange Salsa

    Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the…

  • Recipe

    Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette

    Though the jewel-like tones of orange slices scream for attention, the charm of this refreshing salad is its balanced, simple, almost subdued flavors, which beguile with every bite.

  • Recipe

    Sautéed Seasonal Greens with Pine Nuts and Raisins

    At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts…

  • Recipe

    Rib Roast with English Mustard and Fresh Herb Dressing

    When he was 16, Thomas met grilling expert Adam Perry Lang and was inspired: “It was not only about a great piece of meat but how he prepared it before…

  • Recipe

    Warm Bean Salad with Crisp Pancetta

    This riff on the classic three-bean salad coaxes an amazing amount of flavor out of canned beans with the addition of pancetta, jalapeño, and garlic.

  • Recipe

    Baked Cod with Tomato-Bacon Jam

    Sweet tomatoes get cooked until they break down, creating a jammy sweet-and-sour sauce that’s made even better with bacon. Brushing the fish with a lemon-mustard mixture before cooking is an…

  • Recipe

    Pale Ale Pulled-Chicken Sliders

    The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

  • Moveable Feast

    Rye Berry Succotash with Mixed Vegetables

    Rye berries add a nutty flavor and slightly chewy texture to this classic Southern side dish.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks