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Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads. They tend to lose their redness when cooked. Red onions are available throughout the year. The red color comes from anthocyanidins such as cyanidin. Red onions are high in flavonoids. They can be stored 3 to 4 months at room temperature.〔eHow » Food & Drink » Cooking & Baking » Cooking Basics » Selecting an Onion. By Manish Paul. Retrieved on 11 September 2009.〕 ==Red onion of Turda== The red onion from Turda (Cluj County, Central Romania) (Romanian: "Ceapa de Turda") is a local variety of red onion with light sweeter taste and particular aroma. The area of cultivation encompass the lower Arieş valley and the middle Mureş valley. Turda onion bulbs are traditionally intertwined into long strings (1–2 m) for marketing purposes and can be found at the traditional markets all over central Romania. "Turda Red Onion" is usually served fresh, as a salad or part of mixed salads and especially as a compulsory garnish for the traditional bean-and-smoked ham soups. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「red onion」の詳細全文を読む スポンサード リンク
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