Young Red Onions
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Young Red onions are small in size, about half the size of a pencil, and are long, narrow, and straight. The leaves are bright green, crisp, and hollow, connecting into a deep burgundy base that is firm, dense, and juicy measuring approximately four centimeters in length. Attached to the red base, there are many fine root-hairs that are light brown to pale yellow in color. Young Red onions are crunchy, aromatic, and tender with a mild, pungent flavor.
Young Red onions are available year-round.
Young Red onions, botanically classified as Allium cepa, are the young versions of many different varieties of red onions and are members of the Amaryllidaceae family. Young Red onions are favored for their tender texture and mild flavor and are used similarly to chives.
Young Red onions contain vitamin C, fiber, iron, and calcium.
Young Red onions are best suited for raw preparations as their tender texture, and mild flavor is showcased when used fresh. Both the leaves and the slender base can be sliced and used in salads, grain bowls, in beans, overcooked vegetables, and added to roasted meats for a light onion flavor. They can also be sprinkled over soups, layered on vegetable platters, or used as a fresh garnish. Young Red onions pair well with eggs, avocados, olive oil, pine nuts, grilled meats, melting and fresh cheeses, acidic ingredients such as citrus, vinegar, and tomatoes, vibrant herbs including basil, sage, cilantro, parsley, and tarragon. They will keep 5-7 days when wrapped in paper towels, sealed in a plastic bag, and stored in the refrigerator.
Young Red onions are favored in the United States for their fresh, herbaceous flavor and are often used as a garnish. With the growing microgreen trend becoming increasingly popular since the late 1990s, more greens are being harvested at younger stages for use as a garnish to add depth of flavor to dishes. The Young Red onions pictured in the photo above were locally and organically grown at McGrath Family Farms in Camarillo, California.
Red onions are native to three distinctly different regions, Turda in Romania, Tropea in Italy, and Wethersfield, Connecticut within the United States. Since their cultivated origins, established planting regions have been created throughout the northern, western, and southern hemispheres, and they are most prominently planted throughout the Americas and Europe. Today Young Red onions are available at farmers markets and specialty grocers in North America, Central America, South America, Europe, Asia, and Australia.
Recipes that include Young Red Onions. One is easiest, three is harder.
|Creative Culinary||Roasted Green Beans with Pancetta, Red Onions and Garlic from Stir Cooking School|
|Delicious Days||Red Onion Confit with Port Wine|