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Best European Red Onion Types
Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta (early ripening), Mezza Campana (mid-season) and Allungata (late ripening).
They are further categorized into three types: Cipollotto (scallion), Cipolla da Consumo Fresco (fresh onion) and Cipolla da Serbo (preserved onion). Fully ripe Tropea onions are either round or slightly elongated, succulent and particularly sweet.
This red onion of the Ptujska Rdeča variety is widely known for its excellent culinary properties. Ptujski Lük is a red onion cultivated only in the Podravje region of northeast Slovenia, between the towns of Ptuj and Ormož, namely within Ptujsko polje, which is an area of fertile plains nestled along the banks of the Drava river.
Named after 'lük', an old Slovenian word for onion, and famous for its 300-year-old tradition of cultivating exclusively onions, Ptujsko polje is still today known simply as Lukarija. The bulbs of Ptuj onions are medium sized, slightly flattened, and heart-shaped or kidney-shaped in cross-section, which is quite a recognizable feature.
Cipolla di Certaldo is a symbol of the Tuscan town of Certaldo – beloved local onions were even mentioned in book VI of the Decameron, a famous work by Giovanni Boccaccio, who was born in Certaldo. Cipolla di Certaldo truly has a special meaning for the locals - they even call themselves cipolloni, meaning big onions.
There are two main types of these onions, and each is harvested in a different season. Statina is a summer onion, characterized by a light violet color, juicy texture, and relatively sweet flavor, while the dark red vernina, which is harvested in autumn, has a strong, pungent flavor.
This varietal of red onion with a distinct shape and color is traditionally grown on the Lake Constance peninsula of Höri. The outer skin has an intense red-brown color that does not rub off when the onions are cut, and their typical flattened form is particularly well suited to weaving traditional onion braids.
Hori-Bülle onion is characterized by its delicate aroma and mild, delicate flavor. This makes it an ideal onion to eat raw – Höri-Bülle performs quite well in salads. When cooked, Bülle develops a rich aroma without losing its characteristic red color.
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