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.
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. Red onions helps by not getting a heart attack or cancer. They are used as a medicine. They are treatments for colds, diarrhea, intestinal parasites, gallstones, and rheumatism.
The red onion from Tropea, Italy, (Italian: "Cipolla Rossa di Tropea") is a particular variety of red onion which grows in a small area of Calabria in southern Italy named “Capo Vaticano” near the city of Tropea. This onion has a stronger and sweeter aroma and the inner part is juicier and whiter than other red onions and it is possible to make a marmalade with it. In March 2008, the European Union registered the Protected Designation of Origin mark for the onions produced in this particular area.
I usually don't make scalloped potatoes like this, but I thought I would change things up a bit. My family loved this.
Skillet Scalloped Potatoes With Sausage
Copyright 2012 Christine's Pantry. All rights reserved.
1 (4.9 oz) box scalloped potatoes
2 cups hot water
2/3 cup chicken broth
1 tablespoon butter
1 (14.0 oz) smoked beef sausage
1 small red onion, sliced
salt and pepper, to taste
In large skillet, add hot water, butter, chicken broth, potatoes and potato seasoning mix. Stirring occasionally, bring to boil.
Stir in sausage, covered and simmer for 20 minutes, stirring frequently.
Stir in red onion, cook another 5 minutes or until potatoes are tender.
Sauce will thicken as it stands. Enjoy!
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