What does minced red onion mean?

Quick Answer

Minced red onion refers to red onions that have been finely chopped into very small pieces. Onions can be minced by hand using a chef’s knife or food processor. Minced red onion is a common ingredient used to add flavor, texture, color and nutrients to many savory dishes like salads, salsas, tacos, burgers, sandwiches and more. The mincing makes the onion milder and easier to incorporate into recipes evenly.

What Are Red Onions?

Red onions, sometimes referred to as purple onions, are a common type of onion belonging to the Allium genus. They have purplish-red paper-like skins and white flesh tinged with red. Red onions have a mildly sweet flavor that is less pungent than yellow or white onions. When raw, they add a pop of color and a crisp, juicy crunch to dishes. When cooked, red onions turn soft and develop a sweet, mellow flavor.

Some key traits of red onions:

Flavor: Mildly sweet, less pungent than other onion varieties
Texture: Crisp when raw, softens when cooked

Color: Vibrant reddish-purple exterior, white interior with light red hues
Shape: Round, medium to large sized bulb
Season: Available year-round

Popular red onion varieties include Red Wing, Cal Red, Caballero, and Stockton Early Red. They can be purchased fresh, frozen, canned, pickled, dehydrated and minced.

Why Mince Red Onions?

Mincing red onions refers to cutting them into very small pieces, usually 1/8 inch or smaller in size. There are several reasons mincing is preferred for some recipes:

Distributes onion flavor evenly throughout dish – The tiny pieces integrate seamlessly.

Milder flavor – More surface area exposed leads to quicker release of harsh compounds.
Changes texture – Turns crisp raw onions soft and dispersed.
Easier to eat – No big chunks to bite into.

Quick cooking – Minced onions cook faster.
Convenient to use – Pregminced onions save prep time.
Uses less onion – A little goes a long way well incorporated.

Compared to larger diced onion pieces, minced onion has a more subtle, integrated flavor rather than intense bite. The smaller pieces cook quicker and soften into a dish, working well in tender foods like omelets, dressings, dips and more.

How to Mince an Onion

There are a few different methods for mincing onions depending on your preferences and desired texture:

With a Knife

The traditional way to mince onions is by hand using a sharp chef’s knife. Here is a step-by-step process:

Trim ends and peel off outer skin of onion.
Slice onion in half from root to stem end.
Place one half flat side down and make vertical slices from top to bottom, leaving the root end intact.

Make horizontal slices across the vertical slices until the onion is diced.
Gather diced onion in a pile and rock knife over it with curved blade touching board to mince further.
Repeat process with other onion half.

Gather all minced pieces and rock knife over them again if smaller pieces are desired.

This technique takes some knife skills but gives you total control over the size and texture.

With a Food Processor

For fast, uniform mincing, a food processor is ideal. Here is the process:

Trim ends and peel onion.
Cut onion in half from root to stem end.
Place half onion flat side down on cutting board. Make a few vertical slices but leave the root end intact.

Add onion half to food processor. Pulse 5-10 times until finely minced.
Stop and scrape down sides of bowl. Pulse again if smaller pieces desired.
Repeat with other onion half.

The sharp blades and pulsing action make quick work of mincing. Be careful not to overprocess into a paste.

With a Mandoline

For very fine, uniform minced onion, a mandoline offers precision. Follow these steps:

Trim ends and peel onion.

Cut onion in half from root to stem end.
Adjust mandoline to finest slice setting, about 1/16 inch.
Place onion half flat side down and carefully slice into strips.

Line up strips perpendicular to mandoline blade and slice again into tiny pieces.
Repeat with other onion half.

The mandoline’s ultra-sharp fixed blade produces perfect tiny cuts. Use caution when handling.

Minced Red Onion Uses

Minced red onion brings a pop of flavor and color to both raw and cooked dishes across cuisines. Here are some of its most popular uses:

Salads

Sprinkled over green, grain, pasta and fruit salads, minced red onion provides tangy bite and crunch. It works great in potato salad, tabbouleh, panzanella and more.

Salsas and Relishes

The bright yet mellow onion flavor balances tomatoes, citrus and other ingredients in fresh salsas and relishes. It’s an ideal topping for tacos, nachos, chili, grilled meat and Mexican dishes.

Sandwiches and Burgers

Slipped between layers or topped over fillings, minced red onion gives sandwiches a boost of flavor. It pairs well with meats like turkey, roast beef and hamburger.

Pizzas and Flatbreads

Sprinkled over pizza and flatbreads before baking, minced red onion provides a nice complement to cheesy, saucy toppings.

Salad Dressings and Sauces

Whisked into tangy vinaigrettes, creamy dips and savory aioli, minced onion lends subtle punch and texture contrast.

Soups and Chilis

Added to soups and chilis during cooking, minced onion infuses into the broth and absorbs flavors. It practically dissolves into the mixture.

Omelets and Scrambled Eggs

When added to whisked eggs or omelet fillings, minced onion cooks up soft, distributing oniony essence throughout.

Casseroles and Bakes

Incorporated into dishes like lasagna, eggplant parmesan, pasta bakes and more, minced onion permeates layers with its taste.

Meatballs and Patties

Blended into the mix for meatballs, meatloaf and burger patties, minced onion caramelizes and brings moisture.

Rice Pilafs and Risottos

Sauteed with rice and mixed in, minced onion infuses its flavor while mostly disappearing into these grain dishes.

Storage and Handling

Here are some tips for working with and storing minced red onion:

Fresh minced red onion can be refrigerated in an airtight container for 3-5 days.
For longer storage, freeze minced onion up to 6 months. Thaw in fridge before using.
When freezing, spread pieces in a single layer on a parchment-lined sheet until frozen solid, then transfer to airtight bags or containers.

If onion juice lingers on your hands after handling, rinse with cold water or wipe with lemon juice to remove odor.
If minced onion makes your eyes water, chill for 30 minutes before slicing to limit tear-causing compounds.
Saute or cook minced onion lightly to mellow its flavor intensity.

With proper storage, minced red onion retains maximum freshness and flavor impact in recipes.

Nutrition

Like other onion varieties, red onions provide nutritious compounds:

Vitamin C – Immune supporting antioxidant

Anthocyanins – Red pigments with antioxidant effects
Quercetin – Anti-inflammatory flavonoid
Sulfur compounds – Promote heart health

Minced red onions offer these same benefits in an easy to eat form that distributes nutrients throughout dishes.

Here is a nutrition comparison of raw minced red onions versus chopped raw red onions in a 100g serving:

Nutrient	Minced	Chopped
Calories	40	40
Carbs	9g	9g
Fiber	2g	2g
Protein	1g	1g
Vitamin C	12mg	12mg

As you can see, mincing does not change the nutritional value of red onions – just the texture and integration into recipes.

Conclusion

Minced red onion is red onion that has been finely chopped into small pieces, usually 1/8 inch or smaller. The mincing makes the onion milder in flavor and easier to distribute evenly into a variety of dishes from eggs to salads to soups and more. Minced red onion can be prepared with a knife, food processor or mandoline and retains maximum freshness for 3-5 days refrigerated or 6 months frozen. In addition to providing a pop of flavor and color, minced red onions deliver beneficial nutrients like vitamin C, anthocyanins and quercetin. Substitute minced red onion anytime a recipe calls for regular chopped onion to take the flavor up a notch.