How to Grow Red Burgundy Onion
Red Burgundy Onion
Allium cepa var. cepa
vegetableRed Burgundy onions are a deep red/purple variety prized for their mild sweetness and vibrant color. They are medium to large storage onions with firm, layered bulbs that develop excellent flavor when cured properly. These onions are excellent fresh, grilled, or pickled, and add striking color to dishes.
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; best in zones 4-8 for full-season growth
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Growth Stages
Sprouting & Emergence
1-2 weeksThin green shoots emerge from sets or seeds. Small white root system developing below soil.
Keep soil consistently moist. Ensure adequate drainage. Thin seedlings to proper spacing if growing from seed.
Vegetative/Leaf Development
6-8 weeksGreen foliage expands with multiple tubular leaves per plant. Plant focuses on building leaf area and root system.
Maintain consistent watering and weekly fertilization with nitrogen-rich fertilizer. Mulch to retain moisture and suppress weeds. Remove any flower scapes that emerge.
Bulb Formation
4-6 weeksBase of plant swells as bulb begins forming beneath soil surface. Foliage continues to grow but growth rate slows.
Reduce nitrogen fertilizer; shift to balanced or phosphorus-potassium-rich fertilizer. Maintain steady moisture. Ensure good sun exposure for bulb development.
Bulb Maturation & Curing
2-3 weeksBulb reaches full size with papery red/burgundy exterior. Tops weaken, yellow, and fall over naturally (50-75% topfall is ideal).
Reduce watering significantly once topfall begins. Do NOT break over tops manually—allow natural senescence. Stop fertilizing. Leave unharvested for 1-2 weeks after topfall to cure in ground if weather permits.
Harvest & Storage Curing
2-4 weeks curingBulbs pulled from ground with dry, papery skins. Entire plant dries and outer layers become protective layers.
Cure in cool, well-ventilated location (60-70°F, low humidity) for 2-4 weeks. Trim roots to 0.5 inches and tops to 1-2 inches once completely dry. Store at 45-50°F, 50-70% humidity for 6-8 months.
Common Pests
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Use floating row covers over seedlings. Remove affected plants. Practice crop rotation. Use sand or diatomaceous earth around base to deter egg-laying. Spinosad spray if infestation occurs.
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Spray with neem oil or insecticidal soap. Encourage beneficial insects. Remove heavily infested plants. Maintain consistent watering (thrips prefer dry conditions).
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Use row covers on sets/transplants. Practice 3-4 year crop rotation. Remove affected plants immediately. Apply beneficial nematodes (Steinernema feltiae) to soil.
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Improve air circulation through spacing. Spray with sulfur or potassium bicarbonate. Avoid overhead watering. Remove affected leaves.
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Use sterile seed-starting mix. Avoid overwatering. Ensure good air circulation. Apply fungicide if detected early.
Uses
Fresh eating & grilling
CulinaryRed Burgundy onions have a mild, slightly sweet flavor that makes them excellent sliced raw in salads and sandwiches, or halved and grilled whole. Their natural sweetness intensifies when caramelized or roasted. [source]
Pickling & preservation
CulinaryThe firm flesh and vibrant color of Red Burgundy onions make them ideal for pickling whole or sliced. They retain their color and texture through the curing process and add visual appeal to preserved dishes. [source]
Quercetin & antioxidant content
MedicinalRed onions are rich in quercetin, a flavonoid with anti-inflammatory and antioxidant properties. The purple-red pigment anthocyanin provides additional health benefits. [source]
Storage & winter use
CulinaryRed Burgundy onions are excellent storage onions that maintain quality for months when properly cured. They provide a reliable onion supply through winter and into spring. [source]
Natural dye & color
HouseholdThe deep red-purple skins can be used to create natural dyes for fabric and other craft projects, producing shades of red, pink, and purple depending on mordant used. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when 50-75% of tops have naturally fallen over and dried. Pull bulbs on a dry day and cure in a warm (70°F+), well-ventilated location with low humidity for 2-4 weeks until skins are papery and roots completely dried. Trim roots and tops, then store in cool (45-50°F), moderately humid conditions. Red Burgundy onions store for 6-8 months if properly cured and stored.
Fun Facts
- 🌱 Red Burgundy onions develop their deep purple-red color due to high levels of anthocyanins, the same pigments found in blueberries and red cabbage. The intensity of color indicates higher antioxidant content.
- 🌱 When sliced, Red Burgundy onions often show concentric rings in various shades of red, white, and purple—each ring represents one year's growth period, similar to tree rings.
- 🌱 These onions are 'long-day' varieties that require 14-16 hours of daylight to form bulbs, making them ideal for northern latitudes but requiring careful timing in southern regions.
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