Red French

Family: Amaryllidaceae Vegetable

Sweetly pungent and richly aromatic, Red French shallots bring a velvety, fine-grained bite with a tender snap—ideal for gardeners who love flavor that blooms without heaviness.

At maturity, the bulbs form tight, elongated clusters wrapped in burnished rose-red skins, with a rosy interior that turns silky when cooked and brightens sauces with a gentle, savory depth. Grow Red French for its dependable cool-season performance and its elegant, gourmet-ready character in dressings, reductions, and pickling brines.

Light: Full SunMaturity: 90 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	50
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red French shallots have that sweet-leaning, elegant pungency that seasons quietly—then turns silky and almost buttery when cooked, so they don’t bully the plate. Use the fine chop raw for dressing perfume, or sweat low and slow to build a smooth, rosy base for reductions and pan sauces.

Best Uses

mince for vinaigrettes and pan sauces where you want gentle allium perfume without harshness
slow-cook or sweat in butter/olive oil until plush and spreadable for steak or chicken finishing
quick pickling for bright, rosy crunch that holds up in sandwiches and grain bowls
fold into creamy soups or risotto to lace every spoonful with aromatic sweetness

Flavor Profile

sweetly pungent shallot bite fine-grained, velvety interior with tender snap rosy, aromatic allium sweetness silky savory mellowness when cooked

Kitchen Pairings

butter white wine vinegar Parmigiano-Reggiano fresh thyme chicken gruyère

Frequently Asked Questions

How can I prevent onion (Allium cepa var. aggregatum) downy mildew or other foliar diseases?

Watch for pale, gray-green streaks or downy growth on the onion leaves, especially after cool, damp weather. Improve airflow by spacing plants as recommended and avoid wetting the foliage when watering. If symptoms appear, remove heavily affected leaves and treat early with a registered fungicide labeled for onions (follow the label rate and interval).

How often should I water French red onions during the main growing phase, and what soil moisture level should I maintain?

During active leaf growth (about weeks 4–10), keep the top 1–2 inches of soil consistently moist but not waterlogged—typically watering once or twice per week depending on rainfall and heat. Reduce frequency after the bulbs start swelling so the soil dries slightly between waterings, which helps prevent rot. Use a deep soak rather than frequent light watering to encourage bulb development.

When are red French onions ready to harvest, and what signs tell me they’re mature at ~90 days?

Harvest when about 50–70% of the plants have fallen over and the necks look dry and tight, with bulbs showing good skin color (around 90 days). Gently lift rather than pull, then cure the onions in a warm, airy, shaded spot for about 2–3 weeks until the skins feel papery and the stems are fully dry. If you still see lots of upright, lush green tops, wait a bit longer—early harvest leads to softer bulbs in storage.