Originally Posted by kitchenelf
I have noticed this same thing about red onions lately - what is it????? They are sooooooo strong and not pleasant at ALL to eat like they used to be.
I think when you get a really strong red a lot has to do with the spring weather, plus I just feel that long cold storage does something to them..I love a nice mild red and usually plant some Stockton reds in the fall for spring harvest.
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