The red burgundy is a short day type that produces large, flattened globes 3 to 4 inches in diameter. Beautiful as a slicing variety, with dark red skin, white flesh and red rings. Wonderful on hamburgers, kabobs and fresh salads. This variety stores well so you can enjoy its great flavor months after harvest. Low in fat and calories, onions are also a good source of Vitamin C and fiber. Use raw or in cooking.
Water Day/Week -- Water regularly, but do not over water.
Harvest -- Onions can be used fresh anytime during the garden season.
To Store Onions -- When 50% of the onion tops begin to fall over and turn yellow, step gently on the rest of the tops. Leave in the ground for a few days, then use a garden fork to "lift" the onions from the soil. Brush excess soil from the onions. Move to an airy, warm, dry place to dry for 2-3 weeks. Use an old pair of pantyhose and drop an onion in, tie a knot above the onion and then add another onion. Tie a knot above the second onion, add another, and so on. Hang the pantyhose in a cool, dry, well-ventilated place. A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal. To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.
Spacing -- 4 to 6 inches between plants; 12 to 24 inches between rows.
Exposure -- Full sun
Mature Size -- 100 to 120 days
Feature -- Sweet flavor with a zing
Heirloom Variety -- No
Kid-Friendly -- Yes
Container Friendly -- Yes
Soil pH -- 6.0 to 7.0
Time to plant -- After danger of a freeze has passed
Fertilizer -- Apply 10-10-10 at the recommended rate at transplant time and feed occasionally during the season. Don't fertilize a month before harvest.
Pests to avoid -- Onion maggot, thrips
Companions -- Lettuce, carrots, tomatoes, strawberries, cabbage, peppers
Avoid planting by -- Beans, peas, parsley