Red Torpedo onions are elongated red onions with a sweet and mild flavor. They are delicious raw in salads or sandwiches and can also be grilled, roasted, or caramelized. The edible stems, also known as green onions, add a mild onion-like taste to dishes like soups, stews, and stir-fries.
Onions thrive when grown alongside tomatoes, peppers, spinach, beets, cabbage, carrots, lettuce, parsnip, and leeks
Pest
Onion maggots, onion flies, and caterpillars
Watering
Red onions prefer well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging, which can lead to rotting bulbs.
Harvesting
When harvesting torpedo red onions, wait until the tops of the onions have fallen over and turned brown. Gently loosen the soil around the onions with a garden fork to avoid damaging them. Carefully lift the onions from the soil and shake off any excess dirt. Trim the roots and remove any loose or damaged outer layers, leaving the onions intact
Culinary/ Uses
Red torpedo onions, like shallots, are versatile in the kitchen with their elongated shape and vibrant color. Enjoy them raw in salads or sandwiches for a sweet crunch, or caramelized or roasted for added depth in dishes like soups or roasted vegetables. They also pickle well, making a tangy garnish for tacos or charcuterie boards. Whether raw, cooked, or pickled, red torpedo onions add unique flavor to dishes.
