Talk:Red onion

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History Of The Red Onion

Latest comment: 15 years ago1 comment1 person in discussion

So anyone know how the red onion came about? (As opposed to the white or gold onion.) Contributions/174.6.130.25 (talk) 14:00, 15 June 2009 (UTC)BeeCierReply

Merge discussion

Latest comment: 14 years ago1 comment1 person in discussion

This article has been tagged with a suggestion to merge with Onion. It's difficult to assess that, since the article has a number of issues. Some of material seems to be annecdotal or trivial, "They may lose their redness when cooked", some "how to", while other parts, even when cited, are vague ("high in flavonoids"). An expert is needed to clean up the article. Piano non troppo (talk) 10:44, 1 May 2010 (UTC)Reply

Source behind paywall, and claim sounds fishy

Latest comment: 10 years ago1 comment1 person in discussion

In the United States, one of the most prominent cultivars of red onion was grown in Wethersfield, Connecticut, by crossbreeding beetroot and white onion

Sounds like utter BS. Anyone have a NYT subscription to check the source? It looks like a newspaper article from the late 1800's, so I wouldn't necessarily expect it to be overly scientific. 72.73.43.40 (talk) 20:18, 23 August 2014 (UTC)Reply

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