You'll find these are generally on the stronger side, offering a delicious, pungent bite when used raw in various dishes. You should probably soak thin slices in cold water before using in a salad. They are delicious dipped lightly in flour and frizzled to serve atop a barbecued steak and they are the ultimate grilling onion. Cut crosswise into thick, chunky rings, brush with olive oil, sprinkle with salt and grill in a perforated vegetable grilling pan or on foil punched through with holes. Red onions are actually very good for you, containing high levels of flavonoids and the antioxidant quercetin.