Red onions are the sharper, more pungent variety — the onion you serve raw as rings alongside dal and rice, dice into kachumber salad, and slice into raita. While brown onions are for cooking, red onions are for eating raw, where their sharpness cuts through rich Indian dishes perfectly.

The Raw Onion

• Fresh red onions
• For raw salads, raita, garnish, kachumber
• Sharper and more pungent than brown
• The onion served alongside every Indian meal

How to Use

Slice into thin rings for serving alongside dal-chawal. Dice for kachumber salad with tomato, cucumber, and lemon. Also works beautifully pickled in vinegar with spices.

Frequently Asked Questions

Red vs brown for Indian cooking?
Red for raw eating and salads. Brown for cooking in curries (sweeter when caramelized).

How do I reduce the raw sharpness?
Soak sliced red onion in cold water for 10 minutes. Or sprinkle with salt and lemon and let sit.

Storage?
Cool, dry, ventilated space. Same rules as brown onions.

Fresh produce.