Red Onions are one of the varieties that are most familiar to Canadian plates. Red Onions have a dark red skin and a lighter purple-red flesh. They are known for their sharp bite when raw and their mellow, sweet flavour once cooked. Red Onions, when grown outside, are typically ready for harvest in Ontario in late summer and can be stored in a dry, cool space for the off-season months for longer storage. Red Onions are popular because they can be enjoyed in a wide variety of ways. They can be added raw to salads and sandwiches for a sharp bite of flavour, or can be cooked down for a sweet onion undertone. Red Onions can be caramelized for a tasty condiment or made into chutneys. Onions, the layered vegetables most are familiar with, are the swollen bulbs that grow under ground and send leaves out the top. Onions are closely related to garlic, scallions, shallots, leeks, and chives. The wild onion that today's cultivars are descended from is now extinct, but it is likely that onions were first cultivated in Central or Southwest Asia. Onions were likely domesticated for their storage and durability, and the Ancient Egyptians saw onions and their layers as a symbol for eternal life. Red onions are a staple in everyday Asian cuisines, and the skins can be used for making dyes.
