Red Onion

Store whole onions in a cool, dry, well-ventilated place away from light. Once cut, wrap tightly in plastic wrap or store in an airtight container in the fridge for up to 7 days. Freeze diced onions in freezer bags for cooked applications.

Good source of vitamin C, B vitamins, and antioxidants including quercetin and anthocyanins (which give red onions their color)

Soak sliced red onions in ice water for 10-15 minutes to mellow their bite for raw dishes

Use red onions raw to preserve their beautiful color; cooking dulls the purple hue to grayish-brown

Pickle red onions quickly with vinegar, sugar, and salt for a tangy condiment that stays bright pink

Choose firm, dry onions with papery skins and no soft spots or sprouting

To reduce tears when cutting, chill the onion for 30 minutes beforehand or cut near running water

Tomatoes, cucumbers, and feta in Greek salad

Lime juice and cilantro in fresh salsas

Avocado in guacamole and grain bowls

Red wine vinegar for quick pickles

Grilled meats and burgers as a topping

Bell peppers and citrus in ceviche

Cooking red onions when presentation matters—they lose their vibrant color and turn muddy brown; use yellow onions for cooked dishes unless color doesn't matter

Storing onions with potatoes—they release gases that spoil each other faster