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Red onions are super healthy, who knew? Ideas? Recipes?

Red onions have quercetin which seems to be good for you

So, I'm going to play with recipes that normally use white onions. Today it is sauteed onions with red onions. Tommorrow it is red lentil wat with red onions.

Do you do any adjustments when using red onions instead of white in a recipe?

I never before considered the visual appeal of red vs white onions, so this seems like a fun new thing to play with.

Do you have any good red onion recipes?

There really wasn't all that much out there on the web except the usual salsa and pickled red onions. Or if there are recipes, the stuff in there would seem to cancel the health benefits.

In the first link are a few recipes i found that sound good, different and healthy .. ish. Any other ideas.

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    How healthy is this ... not only red onion but red wine ... and olive oil ... and tomatoes. It is at the top of the list to try .

    Sauteed Spinach with Red Onion, Bacon & Blue Cheese

    OK, this is one of those recipes where the bacon and blue cheese seem to cancel any health benefits. Still, looking at a fresh salad recipe gives me inspiration to substitute pecans or walnuts for the bacon and blue cheese ... maybe

    Red Onion and Rhubarb Mini-Tartlets

    I might use this as a compote to accompany something and lose the crust. The idea of combining red onion with rhubarb is interesting though. The blog photos are pretty.

    Blueberry & Red Onion Compote

    Another interesting and different combo

    Caramelized Sweet Potato and Red Onion Braid

    This is probably more work than I want to do, but it looks pretty


    Crockpot Red Cabbage and Onions

    Black Bean Soup with Coriander and Red Onion

    Baked pumpkin with red onion and sage

    Red Onion Risotto

    Butternut squash and red onion risotto

    1. Seems to me that if you wanted to get more Quercetin in your diet, eating capers would be the most efficient way to do it.

      1. If you're substituting red for white (or yellow) onions, you may want to reduce the amount of garlic in your recipe (unless, of course, you're like most of the people I know who love both). Red onions are also less sweet and slightly more tangy and with a firmer texture than their pale counterparts, which may have to be adjusted for also.

        2 Replies
        1. re: Caralien

          Actually, I would have said quite the opposite! I frequently use red onions in applications where the onion is raw -- like guacamole or cole slaw -- because I find red onions to be sweeter and milder!

          1. re: roxlet

            I was comparing them to Vidalias and Spanish onions, which to me are sweeter, even raw. :)

            Red onions seem to retain their onion flavour and structure more than than white or yellow when roasted, and can take longer heat.

            When raw, I like it paper-thin, first set in some vinagre to mellow out.

            Roasted with potatoes under a bird (sliced, although my husband prefers traditional wedges)--delicious!

        2. I do a salad with red leaf lettuce, blood oranges, slivered almonds and red onions, with a red wine vinaigrette. It's a great winter salad that goes well with beef or seafood.

          1. Here is a current thread with a lot of red onion ideas...


            1 Reply
            1. re: valerie

              Thanks. I didn't really look at that thread because I don't roast things much. I think the last time I used my oven was, um, I don't think I've ever used it in the four years I lived here. However there were other non-oven recipes in that thread.

            2. my red onions always turn a nasty shade of gray without some acid if they're cooked.

              1. I never cook red onions. But I do throw rings of them into pressed sandwiches (e.g. turkey/cheese/avocado/red onion, pressed.) Also, a quick and good-for-you salad:
                drained and rinsed black beans, drained and rinsed canned corn, diced red pepper, diced red onion (lots), chopped cilantro, and your favorite vinaigrette. Delicious, easy and pretty.

                1. OMG...love red onions! Chopped up fine into my tuna salad....and here's a recipe for Pickled Red Onions...awesome flavor...and they turn a bright fuschia pink--they are wonderful on any Mexican entree as a condiment or also on a salad, and I've successfully cut the salt in half on this recipe:


                  EDIT: DOH! Now I see your comment about pickled red onions... really sorry!!! Well, they are new to me...and fabulous...and healthy because hardly any salt is involved!

                  2 Replies
                  1. re: Val

                    I remember a few years ago some doctor was espousing the virtues of red veggies. Especially tomatoes. The active chemical is lycopene and is present in all red veggies. Even Ketchup is good for you it seems.
                    Of course every few months somebody comes out with some miracle food that will cure everything.

                    Edited to remove a remark that I just realized was a bit offensive. Sorry. Not my intention.

                    1. re: billieboy

                      I missed your edited remark, so no harm done.

                      No, this is not lycopene. It is quercetin which is also found in found in citrus fruit, buckwheat and white onions. As someone mentioned, if you really wanted to pump up on quercetin, capers are the best source.

                      Ya know, I don't want to live forever ... actually once I saw 2000 that was fine for me. I also know there is the miracle whatever of the moment. However, it doesn't hurt to give it a try to see if it improves the quality of life I have left.

                      I just never heard of quericin before.

                      As to using red onions in my mushroom saute, I didn't like them as much. Cooked they are not as sweet ad white onions and they don't melt as easily. They did lose color ... which actually I knew they would ... but the red did dye the olive oil a burgendy.

                  2. This recipe calls for red onions, though not in a leading role. Very tasty. From The Minimalist, Mark Bittman -