Cebola Roxa de Montemor-o-Novo

Description: Traditional variety of late cultivation, well kept and esteemed among producers in the municipality of Montemor-o-Novo.
The bulbs have a voluminous caliber, a somewhat rounded shape to the flattened purplish red color, the scales are thick, firm, pinkish and moderately juicy.

 

Special characteristics: It is distinguished from the "conventional" red onion by its purplish-red color, so much so that by some it is known as "red onion". Because it is a heavy purple, it ends up darkening the cooked food less. It is also distinguished by its characteristic flavor, which is why it is particularly appreciated to eat raw.

 

Region: Municipality of Montemor-o-Novo.

 

Ingredients Used: Red onion seed from Montemor-o-Novo.

 

Preparation: If soil and climatic conditions allow, sowing takes place in mid-January/February. At the end of August and beginning of September it is ready to be harvested and sold.

Know-how: The seed, kept between generations and producers, is thrown into the ground in mid-January/February, depending on the edaphoclimatic conditions, for production by the nurseries. At first it is watered very well and then only sporadically. By mid-May, the onion is ready to be planted. The land is then prepared with good gullies and planted a little above the bottom of the gully, so that it does not get soggy when it is watered. Depending on the need, some weeding is carried out. In August the irrigation is cut to allow the onion to dry and in late August/early September the red onion from Montemor-o-Novo is ready to be picked and sold. Some producers are concerned with the preparation of their remains.

Forms of Commercialization: Whole and fresh with the branch dried, in stresistance or by weight.

Product availability throughout the year: From September.

Product history: The red onion of Montemor-o-Novo has been char-acteristic of the municipality for at least three generations (more than 150 years). The exact age of the seed is not known, however its seed is kept between generations and producers. Known for its sweet flavor, which gives cooking a characteristic flavor, it is considered the "star" of the city's September fair.

Representativeness in local food: Product much sought after by local restaurants and the final consumer for its characteristic flavor. It is eaten very raw, particularly in salads, on the other hand it also gives a special flavor to cooking. It is possible to consult some recipes that are available at:
montemorbase

Other documentary elements (written, photographic, video-graphic, etc.): Colher para Semear. (2010). Levantamento do Património Vegetal Tradicional Cultivado do Concelho de Montemor-o-Novo; Fonseca, A., & Cid, J. (2009). A cebola vermelha de Montemor-o-Novo. Gorgulho - Boletim Informativo Sobre Biodiversidade Agrícola. Colher Para Semear - Rede Portuguesa de Variedades Tradicionais.

Photo Source: Municipality of Montemor-o-Novo.