Mild red onions have a beautiful dark-red to purple outer paper skin. Inside, their crisp and sweet white flesh is edged with colour.
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Red onions should have dry papery skins with no brown discoloration. Choose firm bulbs with even-coloured skins and no signs of sprouting; avoid any that look damp or smell musty.
Red onions are good to eat raw, chopped or sliced into salads, salsas, dressings and marinades, or you can roast them whole.
Article by Clarissa Hyman
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