Looking for a great tasting red onion? This intermediate-day onion produces large, reddish-purple, globe-shaped onions with pretty red and white rings filled with snappy, sweet flavor. Use on sandwiches and hamburgers, in salads and relishes, or any other recipe calling for sweet red onion. Intermediate-day onions grow best across the middle of the U.S. in latitudes 32–42.
• Botanical Name: Allium cepa
• Days to Maturity: 115 days
• Family: Alliaceae
• Native: Exists only in cultivation
• Hardiness: Biennial grown as an annual
• Variety Information: 3"–4" reddish- purple, globe-shaped, sweet onions.
• Type: Intermediate-day, storage onion
• Attributes: Storage
• When to Sow Outside: 4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.
• When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.
• Days to Emerge: 7–15 days
• Seed Depth: ¼"
• Seed Spacing: A group of 2 seeds every 4"
• Row Spacing: 12"–16"
• Thinning: When 2" tall, thin to 1 every 4"
• Harvesting: When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.