Red Onion
Red Burgundy Onion is a short-day heirloom variety that thrives in southern gardens, producing flattened globes with striking dark red skin in roughly 100 days. This open-pollinated, cold-tolerant bulbing onion reaches 14-24 inches tall and develops compact 3-4 inch bulbs perfectly suited for fresh eating straight from the garden. Hardy in zones 2-9, it grows well in garden beds, raised beds, containers, and even greenhouses, making it adaptable to diverse growing conditions.
Full Sun
Moderate
2-9
24in H x ?in W
Biennial
Moderate
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Red Burgundy delivers a dark crimson exterior that turns heads at harvest, with the added bonus of cold tolerance that lets gardeners in northern regions successfully grow a reliable red onion. Its compact 3-4 inch globe and preference for fresh eating rather than storage make it ideal for cooks who value flavor over the long-term pantry stash. The short-day photoperiod means it performs best in southern climates where day length naturally supports bulb formation, though its hardy nature opens growing possibilities across most of North America.
Red Burgundy shines in fresh applications where its deep color and garden-fresh quality matter most. Slice it raw into salads, salsas, and grain bowls where the visual impact of its burgundy flesh complements dishes. It's also excellent grilled whole or in half-moons, though its reputation for poor storage means planning to use your harvest within weeks rather than months ahead.
Start seeds indoors 6-8 weeks before your last spring frost in a warm spot (50-70°F), then transplant seedlings outdoors once they've hardened off and soil temperatures reach at least 50°F. This allows you to maximize the growing season in cooler climates.
Harden off seedlings over 7-10 days by gradually exposing them to outdoor conditions. Transplant when soil can be worked and nighttime temperatures no longer drop below 40°F. Space transplants 3 inches apart in rows 15 inches wide.
Direct sow seeds outdoors in early spring as soon as soil can be worked, or in late summer for fall harvest in southern zones. Sow seeds 1/4 inch deep in prepared soil.
Harvest Red Burgundy onions 100-109 days after planting when bulbs reach 3-4 inches in diameter and the skin has developed its full dark burgundy color. Watch for the tops to begin yellowing and falling over as a sign of maturity, then pull or dig the entire bulb carefully to avoid bruising. Since this variety doesn't store well, harvest and use within weeks rather than attempting long-term storage.
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“Red Burgundy is an heirloom, open-pollinated variety with roots in traditional onion breeding. As an heirloom cultivar, it represents generations of seed saving and selection by gardeners seeking reliable red onions adapted to specific regional growing seasons. Its classification as a short-day type reflects deliberate breeding or selection for regions where longer days don't trigger premature bulbing, preserving a variety type that might otherwise struggle outside its native growing zones.”