Rödlök

Rödlök, also known as red onion, is a variety of onion characterized by its purplish-red skin and flesh. It is botanically classified as Allium cepa, belonging to the Amaryllidaceae family. Red onions are cultivated worldwide and are a staple ingredient in many cuisines.

The distinctive color of the red onion comes from anthocyanins, the same pigments found in blueberries and red cabbage. These antioxidants are believed to have various health benefits. Compared to yellow or white onions, red onions tend to have a milder, sweeter flavor with a less pungent aroma, though this can vary depending on growing conditions and storage.

Rödlök is commonly used in salads, sandwiches, and as a garnish due to its attractive color and relatively mild taste. It can also be cooked, though prolonged high heat can diminish its vibrant hue. When sautéed or caramelized, red onions develop a deeper sweetness. They are often pickled, adding a tangy and visually appealing element to dishes. The nutritional profile of red onions is similar to other onion varieties, containing vitamins, minerals, and fiber.