[1] Red onions tend to be medium to large in size and have a sweeter flavor than white or yellow onions due to low levels of pyruvic acid and sulfur compounds.

They are often consumed raw (and can be added to salads for color and bite), grilled, or lightly cooked with other foods.

In July 2007, the European Union registered the Protected geographical indication mark for the red onions produced in this particular area in Italy.

[7] The red onion from Turda (Cluj County,[8] Central Romania) (Romanian: "Ceapa de Turda",[9]) is a local variety of red onion with light sweeter taste and particular aroma.

[citation needed] Turda onion bulbs are traditionally intertwined into long strings (1–2 m) for marketing purposes and can be found at the traditional markets all over central Romania.