Red Wethersfield Onion
(aka Dark Red Beauty) Listed as Large Red in 1834 by Hovey & Co. of Boston. By 1850, the name Wethersfield was in use by such companies as Comstock, Ferre & Co of Wethersfield, Connecticut. Large flattened globes with purple-red skin. Mildly pungent flesh with red concentric circles. Best used for salads and garnishes, not for extended storage. Long-day type.
- 100 days from transplant
- Long-day onion
- Flattened globe-shaped bulbs
- Purple-red skin
- Concentric circles of red
This variety works for:
- Fresh eating
Onions compliment a number of other vegetables. They are often used in stocks and soups and pair well with bay leaves, tarragon, rosemary, thyme, cumin, and coriander.
Caramelized onions offer a rich flavor without the heat or bite of a raw onion and can be used in soups, to top pizzas, or served over squash, mushrooms, or meat dishes.
You can also use onions in jams or marmalades for savory spreads on crusty bread. Add onions to your pickle recipes or roast them with apples.
Instructions - Sow seeds indoors in flats ¼" deep and space 1" in all directions. Transplant outdoors as soon as soil can be worked in spring. Keep onions well weeded with shallow cultivation.
- Start Indoors: 4-6 weeks before transplanting
- Germination: 4-10 Days
- Plant Outdoors: 4-6” Apart
- Light: Full Sun
Ratings & Reviews
Great flavor, does not keep well.
I would say overall these are a very good onion. Being a red onion they are sweeter than yellow or white varieties, they grew pretty consistently, and were fairly uniform in shape and size.
They tolerated the hot windy climate we have here in Kansas in the summer, the reason for a four-star rating instead of a five-star rating is that they do not keep well. Most Red Onion varieties don't. This is definitely an onion that you're going to want to preserve somehow. Even after leaving them to cure until they had a good papery shell, quite a few of them started going bad fairly quickly. However they are delicious when pickled, and were an excellent addition to sandwiches, salads, and soups after allowing them to pickle through lactofermentation.