They can be purplish in some growth stages but on the whole they are a deep red, a crimson. Unless my eyes are just broken.
https://duckduckgo.com/?kp=-2&q=red+onion&iax=images&ia=images
Anthocyanins are responsible for the color and they act as a pH indicator, changing color from bright red in acid to bright blue in basic solutions. Soil acidity could have an impact on their color at harvest, but it also really depends on how you use them. If you put them raw in a salad, they’ll probably turn quite red regardless, but it’s also quite common to find them as a purple color.
About half of the pictures I see are Purple.
Until you cook them. Then they’re purple-ly clear.
Atomic Purple
or you cook them with a base, like baking soda, then they turn green
Is this that “alchemy” thing I’ve heard so much about?
There was no word for purple back then.
And yet they had purple onions. Curious.
The future is now old man. Free the onion
Tor?
Purple isn’t a real color. Red + Blue on the color spectrum is Green.
And gross. Petition to replace all onions with their vastly superior cousins, the shallot.
But pickled red onions are the shit.
But pickled red onions are
theshit.Pickled anything is shit. That disgusting vinegar stench makes me retch.
I feel sorry for you.
I can. Easily. But then, I have color perception deficiency. But do not luck ability to argue as compensation.
In my native language it’s actually called purple onion.
