Red Onion

History

Red onions have colored kitchens since the earliest days of onion cultivation, with archaeological evidence suggesting red varieties were grown alongside white and yellow onions in ancient Mesopotamia, Egypt, and Central Asia over 4,000 years ago. The striking purple-red coloration comes from anthocyanins, the same antioxidant pigments found in red wine, blueberries, and red cabbage—and like those foods, red onions change color based on pH (turning blue in alkaline conditions, bright red in acidic). Mediterranean cultures particularly favored red onions, making them central to Greek, Italian, and Middle Eastern cuisines where their milder, slightly sweeter flavor suited fresh preparations. The Italian "Cipolla di Tropea" from Calabria gained Protected Geographic Indication status for its legendary sweetness, while Bermuda developed famous sweet red onions that became America's first "gourmet" onions in the late 19th century. Red onions fell somewhat out of favor in mid-20th-century American cooking, when yellow storage onions dominated, but the farm-to-table movement and interest in colorful, antioxidant-rich foods brought red onions back to prominence. Today they're essential for Mexican salsas and pickled cebollas, Indian chutneys, Greek salads, and wherever a cook wants visual impact alongside mild allium flavor. Research increasingly suggests red onions' anthocyanin content provides health benefits beyond those of yellow or white varieties.