Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.
These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.] They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods. Red onions are available throughout the year and are high in flavonoids and fiber (compared to white and yellow onions). Cut red onion can be soaked in cool water for a period of time, and the water can be drained off, resulting in less "bite" and pungency.

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