A specific variety of onion characterized by its red skin and suitability for boiling. It is typically a medium-sized onion with a relatively mild flavor compared to other red onion types. The bulb’s density and structure allow it to retain its shape and texture when cooked in water, making it appropriate for stews, soups, and other boiled dishes.
The value of this particular onion lies in its dual characteristics: its visual appeal provided by the vibrant skin color, which adds interest to dishes, and its culinary utility, providing a subtle onion flavor without overpowering other ingredients when cooked. Historically, onions like this have been valued for their versatility and long storage life, contributing to food security and dietary variety, especially in regions with limited access to other fresh produce.
