{"product_id":"onion-red","title":"Onion Red Per Lb","description":"\u003cp\u003eRed 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.\u003c\/p\u003e\u003ch3\u003eThe Raw Onion\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFresh red onions\u003c\/li\u003e\n\u003cli\u003eFor raw salads, raita, garnish, kachumber\u003c\/li\u003e\n\u003cli\u003eSharper and more pungent than brown\u003c\/li\u003e\n\u003cli\u003eThe onion served alongside every Indian meal\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003cp\u003eSlice 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.\u003c\/p\u003e\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRed vs brown for Indian cooking?\u003c\/strong\u003e\u003cbr\u003eRed for raw eating and salads. Brown for cooking in curries (sweeter when caramelized).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I reduce the raw sharpness?\u003c\/strong\u003e\u003cbr\u003eSoak sliced red onion in cold water for 10 minutes. Or sprinkle with salt and lemon and let sit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage?\u003c\/strong\u003e\u003cbr\u003eCool, dry, ventilated space. Same rules as brown onions.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFresh produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fresh Produce","offers":[{"title":"Default Title","offer_id":49014615441635,"sku":null,"price":1.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/2811\/6963\/files\/OnionRedPerLb.webp?v=1783547457","url":"https:\/\/anorascashncarry.com\/products\/onion-red","provider":"ANORAS CASH N CARRY ","version":"1.0","type":"link"}