Ingredient:Red onion
From Wiki_Recipe
Red onions are easily identified by their striking deep purplish-red skin and white flesh tinged with red. They have a relatively mild, slightly spicy flavor that makes them highly popular for raw preparations, as they provide both a flavor punch and a beautiful visual pop.
Origin
Originally cultivated in Turcomania (in Central Asia) and surrounding regions, the red onion became immensely popular throughout the Mediterranean and the Middle East, where it is still heavily used today.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of raw red onion.
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Protein | 1.2 g |
| Total Fat | 0.1 g |
| Saturated Fat | 0.0 g |
| Carbohydrates | 9.3 g |
| Sodium | 4 mg |
Culinary Uses
- The ultimate onion for quick-pickling in vinegar, which turns the flesh a stunning bright pink.
- Perfect for slicing thin and adding raw to Greek salads, sandwiches, and wraps.
- Grills exceptionally well, often cut into thick wedges for kebabs.
