WHAT IS A YELLOW ONION?
These pale golden bulbs are among the most popular in the Allium family. Usually 2 to 3 inches in diameter, 90% of all the onions grown in the States are yellow onions. However humans all over the world have been munching on them since before recorded history. If a recipe doesn’t specify a specific type of cooked onion, yellows are the safest default option. Also called a Spanish or brown onion (due to its parchment-like skin), they are not a good choice to serve raw.
WHY ARE YELLOW ONIONS GOOD FOR YOU?
Having the highest sulfur content in the onion family, they are good for promoting hair growth! Made up mostly of water, they are low in calories but rich in fructan fibers. These not only carry the normal benefits of fiber, but supposedly also help with bacterial gut health.
WHEN ARE YELLOW ONION IN SEASON?
They are both a Spring and Fall crop. Yellow onions can be stored easily in a cool, dark place until the next crop is harvested.
HOW SHOULD YELLOW ONION BE STORED?
Keep the onions in a bag with good air circulation. These bulbs prefer darkness and colder temperatures (above freezing to around 40 F / 4C). Stored in this way onions can keep for up to a year. You can also freeze them (after peeling and chopping them up) in a zip lock bag for up to 6 months. Make sure to date the outside of your bag so you don’t forget when you froze them!
WHAT IS THE PROPER WAY TO CUT A YELLOW ONION?
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HOW ARE RED, WHITE AND YELLOW ONIONS DIFFERENT?
So besides the obvious color differences, the level of sulfur varies by type. Plants originally evolved higher sulfur contents as a defensive measure against being eaten. This delicious strategy unfortunately didn’t work out so well. Among the three types, yellows have more then whites which have more then reds. And the higher the sulfur content, the stronger the flavor. Red onions tend to have a sweeter, milder flavor that makes it a popular ingredient to serve raw. And these crimson bulbs have the highest antioxidant content of the three.