| Yellow onion | |
| Genus: | Allium |
| Species: | Allium cepa |
The yellow onion or brown onion (Allium cepa L.[1]) is a variety of dry onion with a strong flavour. They have a greenish-white,[2] light yellow,[3] or white inside;[4] its layers of papery skin have a yellow-brown or pale golden colour.[2] [3]
It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour.[4] [5]
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).[6]
Yellow onions are typically available throughout the year,[3] grown between spring and fall, and then stored for the rest of the year.[3] It is the most commonly grown onion in northern Europe,[1] and it makes up 90% of onions grown in the United States.[3] 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.[3]
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.[4] They can become sticky and sweet when caramelized.[3]