Red Onions are cultivators of the onion (Allium cepa) with purplish-red skin as well as white tissue tinged with red. These have a tendency to be medium to vast in estimate and have a mellow to sweet flavor. Noted as frequently expended crude, flame broiled or gently cooked with assorted sustenance, or can be added as an addition to servings of mixed greens. They have a tendency to lose their shading when cooked. Red Onions are accessible consistently and are high in flavonoids, and fiber (contrasted with white as well as yellow onions). The veggies can put away 3 to 4 months at room temperature.