Red onion
Description
Red onion has an intense, slightly sharp taste when raw, which softens and becomes sweeter after cooking; it is characterized by its purple skin and white-red layers that beautifully decorate dishes. It is low in calories, rich in fiber, vitamin C, folic acid, as well as sulfur compounds and flavonoids (including quercetin and anthocyanins), which exhibit anti-inflammatory, antioxidant properties and support the cardiovascular system, as well as promote gut health due to prebiotics. In the kitchen, it is suitable for salads, salsas, sandwiches, marinades, and grilled dishes, caramelizes wonderfully, and also enhances soups, stews, and dishes with meat or cheese. It should be stored in a cool, dry, and ventilated place, away from potatoes; once cut, keep it in the refrigerator in an airtight container and use within about a week, while pickled it stays fresh much longer.
