Red Boiling Onions
Inventory, 25 lbs : 0
Red boiling onions are small in size, averaging 3-5 centimeters in diameter, and are conical to spherical in shape. The edible bulb has layers of red-purple dry, papery skin that easily flakes off when touched and the layers are tightly wrapped over the surface of the bulb. Underneath the dry skin, there are multiple rings of dark purple and white flesh that is juicy, firm, and fades into white at the center of the bulb. Red boiling onions, depending on the specific variety and the soil that they are grown in, are crisp with a sweet, pungent flavor when raw, but when cooked, they develop a tender texture and become milder in flavor.
Red boiling onions are available year-round.
Red boiling onions, botanically classified as Allium cepa and belonging to the Amaryllidaceae family, is a descriptor used for any red onion harvested at a small size before reaching full maturity. Red boiling onions are classified as a short-day, spring, and summer variety as it has a thin, protective layer, and the petite, edible bulbs bear similar characteristics to the mature versions with a sharp flavor that mellows with cooking. Red boiling onions are favored for their small size and sweet and pungent flavor and are most commonly used in salsa, salads, and grilled on kabobs.
Red boiling onions are a good source of vitamin C and also contain fiber, phytochemicals, quercetin, calcium, potassium, and flavonoids.
Red boiling onions are best suited for both raw and cooked applications such as dry roasting, grilling, or braising. When consumed raw, they can be used in any recipe that calls for red onions including salads, salsas, guacamole, on burgers, as a topping on pizza or pickled for extended use. They are also commonly cooked whole and can be used in casseroles, alongside roasts, used to infuse flavor into stews and stocks, or can be grilled whole on kebabs and served with cooked meats. Red boiling onions pair well with cilantro, lime, beef brisket, pulled pork, poultry, roast beef, grilled cheese, sausage, kale, asparagus, broccoli, peas, almonds, parmesan, and roasted potatoes. The bulbs will keep up to one month when stored whole in a dark place with good air circulation. When sliced or cut, Red boiling onions will keep up to four days in the refrigerator. It is recommended not to store onions near potatoes as they will both increase decay.
Red boiling onions are favored for their bright purple-red hues and mild, sweet flavor. There are many different varieties of Red onions that are used for boiling onions, but they are often described in the general category of boiling onions rather than true variety name. When cooked, Red boiling onions will lose their purple coloring and fade into hues of blue.
The exact origins of onions are largely unknown, but they were believed to be native to Asia and the Middle East and have been grown since ancient times. Today Red boiling onions can be found at farmer markets and specialty grocers in North America, Asia, Europe, and Australia.
Recipes that include Red Boiling Onions. One is easiest, three is harder.
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