Red onions

Purple onions, also known as red onions in several Latin American countries, are a variety of onion characterized by their deep purple skin and slightly tinted interior. Originating in Central Asia, these onions have been cultivated and appreciated in global cuisine for their sweeter and less pungent flavor compared to white or yellow onions.

In cooking, purple onions are highly valued both for their delicate flavor and the attractive color they add to dishes. They are used raw in salads, sauces, and side dishes, although they can also be cooked to further soften their flavor. They are an essential ingredient in many Latin American, Mediterranean, and Asian recipes.

Among their nutritional properties, purple onions contain antioxidant compounds like anthocyanins (which give them their characteristic color), as well as vitamin C, fiber, and sulfuric compounds that promote cardiovascular health and have anti-inflammatory effects.

In different Spanish-speaking countries, they can be found under names such as purple onion, red onion, or simply colored onion, depending on the region. Regardless of the name, this ingredient is fundamental for adding flavor, texture, and color to a wide variety of recipes.