Red, sometimes called purple onion, heritage variety in southern Italy, medium to large, mild sweet flavour, used raw or grilled, tends to lose redness when cooked, long storage.
Widely favoured vegetable since ancient times originally from central Asia. Contain vitamin C, iron, sulphur and fibre. Good winter crop in full sun in rich well drained soil. Harvest after tops dry off and fall over, hang in a cool dry place. Plant different varieties for continuous use. Few people grow enough onions. Don't over-fertilize or waterlog. Shade seeds until well germinated. Sow in autumn/winter.
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