These organic, fresh red onions have a deep purple-red skin and flesh that shows the same magenta color in cross-section, milder and sweeter than a standard yellow onion. That reddish-purple pigment comes from anthocyanins concentrated in the outer layers, which is why red onions fade toward white or pink toward the center. Their milder bite makes them a good raw onion for salads, salsas, and sandwiches, where a yellow onion would be too sharp, while their color holds up well pickled in vinegar for a bright, crunchy topping. Cooked, they caramelize into a naturally sweeter result than yellow onions, since they carry more sugar relative to their pungent compounds. Slice thin for salads and tacos, pickle quickly in vinegar and salt for burgers and grain bowls, or roast whole and halved until soft and browned at the edges. Pairs well with lime, cilantro, vinegar, and cumin.