Description
Seasons/Availability
Yellow onions are available year round.
Current Facts
Yellow onions, botanically classified as Allium cepa, are one of the most popular storage varieties and are members of the Amaryllidaceae family. The term ‘Yellow onion’ is a broad label to encompass multiple known seed varieties of Yellow onions. Yellow onions account for over eighty percent of the United States onion crop and are the most widely grown onion varietal in northern Europe. In the United States, Yellow onions are classified for market based on diameter size, ranging from a creamer classification at less than two centimeters in diameter to super colossal at ten centimeters in diameter.
Nutritional Value
Yellow onions are a good source of vitamin C and fiber.
Applications
Yellow onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteeing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Yellow onions are popularly chopped and used as a flavoring for soups, stews, and stocks. The onions can also be caramelized by cooking over low to medium heat, cooked into gratins, casseroles, and braises, or added to roasted meats and vegetables as a hearty side dish. Yellow onions pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats such as pork, poultry, turkey, veal, steak, beef, and white fish, goat, cheddar, and aged sheep’s cheese. The bulbs will keep 1-2 months when stored whole in a cool, dry, dark place with plenty of air circulation. Sliced Yellow onions will keep up to one week when stored in a sealed container in the refrigerator.
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