Red Onion

We are offering red onion. Onions may bring a tear to your eye, and pungency to your breath, but they will most certainly bring delight to your taste buds. The onion, known scientifically as allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every region of the world. The word onion comes from the latin word unio for "single," or "one," because the onion plant produces a single bulb, unlike its cousin, the garlic, that produces many small bulbs. The name also describes the onion bulb when cut down the middle; it is a union of many separate, concentrically arranged layers.
Onions range in size, color and taste depending upon their variety. There are generally two types of large, globe-shaped onions, classified as springsummer or storage onions. The former class includes those that are grown in warm weather climates and have characteristic mild or sweet tastes. Storage onions are grown in colder weather climates and, after harvesting, are dried out for a period of several months, attaining dry, crisp skins. They generally have a more pungent flavor and are usually named by their color: white, yellow or red.