Red onions can add great flavor to baked goods, but they do have some properties that you need to consider before using them. In the opening section of this article, we’ll provide quick answers to common questions about using red onions in baking.
Quick Answers
Can you use red onions for baking? Yes, red onions can be used in many baked goods like breads, pizza, rolls, etc. Their flavor and color make them a popular choice.
Are red or white onions better for baking? Red onions have a sharper, spicier flavor that stands up well to baking. White onions are milder and tend to cook down and get sweeter when baked.
Should you cook red onions before baking? Yes, it’s best to cook red onions first to soften their texture and mellow their flavor before adding them to baked goods.
Do red onions burn when baking? If exposed directly to high heat, red onion can burn. But incorporated into batters and doughs, they’ll soften and cook through without burning.
Can raw red onions be used in baking? Raw red onions are very strong. It’s best to cook them first before baking to temper their sharp flavor.
Red Onion Flavor
So what makes red onions good for baking? Let’s take a closer look at their flavor profile:
- Sharp, spicy, and pungent – Red onions have a stronger sulfur flavor than other onion varieties. When raw, they can be quite harsh and biting.
- Sweet undertones – Underneath the spiciness, red onions have a natural sweetness. Cooking helps bring out their sweet side.
- Vibrant color – Red onions get their color from anthocyanins. These compounds are antioxidants and add visual appeal.
When baked, red onions mellow out but still retain a punch of flavor. They aren’t overwhelmingly hot or spicy. Just a bit of their kick comes through along with sweetness.
This blend of spicy and sweet makes red onions an excellent addition to:
- Breads – onion bread, rolls, bagels, flatbreads
- Pizzas – great on any style pizza
- Savory tarts/galettes – onion jam is delicious
- Quiches – add caramelized red onions
- Scones – red onion gives a savory twist
- Muffins – red onion perfectly complements flavors like bacon, blue cheese, etc.
The sharpness of red onions cuts through fat and richness. So they’re a great choice for recipes with high fat and cheese content to provide balance.
Cook Red Onions First
Before adding red onions to baked goods, it’s best to cook them first. Here’s why:
- Softens the texture – Raw red onions have a very crisp, almost crunchy texture that softens significantly with cooking.
- Mellows the flavor – Heat tames the harshness and brings out the sweeter notes.
- Prevents burning – Direct high heat can scorch raw red onions, so cooking protects from burning.
- Allows flavor to permeate – Onions baked into doughs and batters infuse their flavor throughout.
There are two easy ways to cook red onions before baking:
Sauté
Chop, dice or slice red onions then sauté in olive oil over medium heat until softened and translucent – about 5 minutes. Let cool before mixing into a dough or batter.
Caramelize
Cook sliced onions in oil over low heat for 30-40 minutes until browned and jam-like. The natural sugars caramelize, creating a rich sweetness.
Here is a simple recipe for caramelized red onions:
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp |
| Red onions, sliced | 2 large |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
Heat olive oil in a skillet over medium low. Add onions and stir to coat. Cook for 30-40 minutes, stirring occasionally, until browned and jammy. Season with salt and pepper.
Using Raw Red Onions
Raw red onions are very pungent. If you want just a mild onion flavor, cook them first before baking.
However, small amounts of raw thinly sliced or minced red onion can work:
- As a garnish or topping – adds crunch and fresh onion bite
- In quick breads like muffins – onion flavor won’t have time to mellow
- In flatbreads – charring while cooking offsets rawness
When using raw red onions, make sure to slice, mince or dice them very finely. Large pieces can be harsh and overpowering. Small bits integrate into dough and batters more smoothly.
Storage Tips
Here are some storage suggestions for red onions:
- Whole onions – Store whole, dry bulbs in a cool, dark place. They’ll last 2-4 weeks.
- Cut onions – Place chopped/sliced raw onions in an airtight container and refrigerate for 5-7 days.
- Cooked onions – Cooked red onions can be refrigerated for 3-5 days or frozen for 4-6 months.
Over time, red onions can lose their moisture and flavor. Use within a couple weeks of purchase for best quality and taste.
Red Onion Varieties
There are a few different varieties of red onions. Here’s an overview:
| Variety | Description |
|---|---|
| Red | Most common red onion. Medium to large in size with purple-red skin and white rings when sliced. Strong flavored. |
| Red Baron | Dark red small onion. Very juicy and mildly sweet with a bit of bite. Holds shape when cooking. |
| Candy | Sweet onion with light red skin. Shapes vary from round to tapered. Adds sweetness to recipes without overpowering. |
| Red Wing | Medium red onion with bright purple skin. Firm with strong onion punch. Good for slicing, sautéing, and roasting. |
The common red onion is what you’ll typically find at most grocery stores. It has the most onion flavor for baking.
Substitutes
If you don’t have red onions, here are some possible substitute options:
- Yellow Onion – The closest substitute. Yellow onions have a similar bite but are slightly more mellow.
- White Onion – Much milder flavor. Won’t provide the same onion taste but texture will work.
- Shallots – More garlic and herb nuances. Use a 1:3 shallot to onion ratio.
- Leeks – Sweeter and more delicate. You may need to increase onion quantity in the recipe.
- Green Onions – Imparts fresh, bright flavor but little onion bite. Use along with another sub for best flavor.
Keep in mind substitutions may alter the flavor profile. The closest match when raw red onions are required are yellow onions.
Conclusion
Red onions are an excellent choice for most baked goods. Their sharpness pairs well with the flavors of breads, pizzas, tarts, scones, and more. Just remember to cook red onions first before baking to soften their texture and mellow their spiciness. Caramelized red onions are delicious in both sweet and savory recipes. With their vibrant color and balanced sweet-spicy taste, red onions bring great flavor and appeal to all kinds of baked dishes.