Mild red onions have a beautiful dark-red to purple outer paper skin. Inside, their crisp and sweet white flesh is edged with colour.
Low-fat chicken curry
How to make chilli con carne
Spinach and cheese samosas
Fresh sardines on toast with sweet pickled red onion
Celery soup
Mexican sweetcorn pancakes, poached eggs and salsa
Mushroom pâté
Spinach, feta and pine nut salad
Couscous salad
Bauble and squeak
Tomato and chilli jam
Beetroot and ginger chutney
Red onions should have dry papery skins with no brown discoloration. Choose firm bulbs with even-coloured skins and no signs of sprouting; avoid any that look damp or smell musty.
Red onions are good to eat raw, chopped or sliced into salads, salsas, dressings and marinades, or you can roast them whole.
Article by Clarissa Hyman
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
