Red Onion

The red onion shines with its anthocyanins, the pigments responsible for its purple color, which act as powerful antioxidants. In modern cooking, its crisp, slightly sweet flesh is favored for raw preparations, ceviches, or quick pickling. Immersed in an acidic solution (vinegar or citrus juice), the pH modifies the molecular structure of the anthocyanins, transforming the red onion into a spectacularly fluorescent pink condiment, ideal for energizing a plate presentation.