Red Burgundy Onion Seeds - (Allium cepa)

Red Burgundy Onion - A Sweet Slice of Onion History

This is not your typical red onion. A sweet anomaly, the Red Burgundy defies expectations and dares you to rewrite your garden rules. This is an heirloom with a story, earning the rare distinction of being improved not once, but twice. It's a sweet onion in red's clothing—all the best, offering gentle sweetness with vibrant color and rich, complex flavors. It’s a short-day marvel for Southern gardens and a spring star for Northern ones. Container-friendly and irresistible, it's the sweet red you've been waiting for.

Details

Prized for its sweet, mild flavor and deep burgundy skin, the Red Burgundy is an open-pollinated, short-day heirloom. Its flattened globe bulbs, 3-6 inches wide, reveal crisp, off-white flesh with crimson rings when sliced. Green leaves, reaching 12-36 inches in height, yellow and droop at maturity, signaling harvest. Bulbs ripen to a rich, dark red, offering a sweet flavor with a whisper of spice. Unlike pungent red onions, this variety is consistently sweet, ideal for diverse uses making it a kitchen staple where other red onions might overwhelm. Its crisp, juicy texture and firmness make it perfect for slicing.  

This adaptable onion thrives in full sun and well-drained soil, forming bulbs with 10-12 hours of daylight, suited for Southern regions.

It also bridges climates, growing well in Northern areas with indoor seed starts. Consistent moisture is vital, especially for seedlings. Cold-tolerant to 20°F, mature bulbs resist light frosts, though seedlings are vulnerable. This rare adaptability and sweet flavor led to its double refinement, marking its unique seed history. 

History

Like many of its Allium relatives, the Red Burgundy onion traces its origins to Central Asia, with evidence of their cultivation in Ancient Egypt. From there, onions were introduced to Rome, where they were given the name "unio," meaning large pearl. This term eventually evolved into "unyon" in Middle English following the Roman introduction of onions to the British Isles. European explorers played a significant role in bringing onions to the Americas in the 15th century. The Red Burgundy onion specifically made its appearance later, being introduced in the late 1800s.

American gardeners began growing this variety in 1949 when the Ferry-Morse Seed Company introduced it, focusing on developing a sweet, short-day onion suitable for the Southern United States. In the 1960s, Dr. Grady Coburn of Louisiana further refined the Red Burgundy, enhancing its desirable traits. The Red Burgundy Onion quickly gained favor among gardeners for its unique combination of visual appeal and kitchen versatility. This double refinement speaks to its exceptional qualities, a rarity in the world of heirloom onions.

Uses

From the lively crispness of a summer salad to the caramelized sweetness of a winter stew, the Red Burgundy onion's mild, sweet flavor shines in every season. Enjoy their firm, crunchy flesh and rich color in salads, sandwiches, and salsas. Their substantial texture makes them ideal for layering on burgers, wraps, gyros, and paninis. When minced, they enhance the freshness of guacamole or can be pickled in red wine vinegar for a tangy addition to tacos, pizzas, and fried rice. From Mediterranean salads to Asian stir-fries, this onion's sweetness enhances any dish.

Red Burgundy onions release a deeper sweetness when cooked. Grilling or sautéing brings out these nuances, making them excellent additions to stir-fries or roasted vegetable medleys. They transform into crispy, golden onion rings – a classic treat – or can be braised or caramelized for a rich, savory depth. Their flavor profile pairs well with eggs, avocados, olive oil, nuts, grilled meats, and melting and fresh cheeses. 

The onions’ inherent sweetness balances acidic ingredients such as citrus, vinegar, and tomatoes, while vibrant herbs like basil, cilantro, parsley, and tarragon, and warming spices including cumin, cayenne, cinnamon, and star anise, further complement their versatility. Its mild flavor makes it suitable for even picky eaters. 

Companion Planting

Beneficial - cabbage family members, lettuce, tomatoes, carrots, beets, strawberries, and Swiss chard. Marigolds, chamomile, and summer savory are also beneficial companions.

Antagonistic - legumes like peas and beans, as well as asparagus and sage. 

Planting and Growing Tips

Start seeds indoors 8 to 12 weeks before the last frost, or direct sow outdoors when soil temperatures are above 50°F. Plant in fertile, well-drained soil in full sun, spacing seeds 4 to 8 inches apart, with 12 to 18 inches between rows. Water consistently, providing about 1 inch of water per week, and fertilize regularly with a balanced fertilizer. 

Because of its adaptability to both short and long days, this variety can be planted in both southern and northern climates with great success. Red Burgundy onions are particularly well-suited for growing in containers (pots or planters) at least 20 inches deep for full bulb development. Ensure good drainage and use a quality potting mix amended with compost. They are low-maintenance, easy to grow, high-yielding, and adaptable to various climates. Even new gardeners will find these onions a joy to grow.

Practice crop rotation to help prevent disease and replenish soil nutrients. Avoid planting onions in the same location year after year, and do not plant them where other alliums were grown the previous year. Mulching can help with moisture and weed control. A soil temperature of 55 - 68°F is ideal for seed germination. In cold weather climates, add a thick layer of mulch in the fall to protect plants.

Harvest Tips

Harvest on a dry morning when temperatures are 75 to 80°F. Signs of readiness include yellowing and drooping tops, soft necks, and mature, firm bulbs. Loosen soil, pull bulbs, and brush off excess soil. Handle carefully to avoid bruising. Harvest when 85 to 90% of tops have fallen. Harvest bolted onions promptly. Cure onions in a warm, dry, ventilated location for one week to ten days. Trim roots and tops, leaving 1 inch of neck. Store in a cool, dry, dark place with good air circulation. When stored properly, whole, cured onions can last up to three or four months.

Learn More

• 3 Ways to Grow Great Onions From Seed
• Six Hour Caramelized Onions
• A Tale of Two Onion Soups

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