I very rarely eat red onions. I had a recipe that called for them earlier in the year but that was the first in several years. What is the advantage of red onions over white and yellow? Are the sweet like Vidalia onions?
I have several salad recipes that call for raw red onion, usually with an oil and vinegar dressing. As my husband has asked me to avoid using regular onions for now, I have not been buying red ones. I have a couple of yellow ones that I use for me in tuna salad or soup.