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Yellow onion
Yellow Onion
Genus	Allium
Species	Allium cepa

The yellow onion or brown onion ( Allium cepa L. ^{[1] [2]}) is a variety of dry onion with a strong flavour. They have a greenish-white, ^[3] light yellow, ^[4] or white inside; ^[5] its layers of papery skin have a yellow-brown or pale golden colour. ^{[3] [4]}

It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour. ^{[5] [6]}

A dozen varieties of yellow onion are grown, following the time of year. They vary in nutritional content, but they do contain quercetin (a flavonol). ^[1]

Yellow onions are typically available throughout the year, ^[4] grown between spring and fall, and then stored for the rest of the year. ^[4] It is the most commonly grown onion in northern Europe, ^[2] and it makes up 90% of onions grown in the United States. ^[4] They should be stored at cool room temperature in a dark place. Longer-term storage requires them to be wrapped in paper and placed in a refrigerator. Cut or peeled onions also need to be stored in plastic in the refrigerator, but they will last only a few days. ^[4]

They have a rich onion taste and are fit for dishes such as French onion soup, other soups, stews and braises, sautéed dishes, and shish kebabs. ^[5] They can become sticky and sweet when caramelized. ^[4]

References

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