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Yellow onion
Onion on White.JPG
Yellow Onion
GenusAllium
SpeciesAllium cepa

The brown onion or yellow 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

  1. ^ a b Mogren, Lars M. Quercetin content in yellow onion (Allium cepa L.) (Thesis). Retrieved 1 February 2017.
  2. ^ a b Mogren, L.; Gertsson, U.; Olsson, M. E. (2008). "Effect of Cultivation Factors on Flavonoid Content in Yellow Onion (Allium Cepa L.)". Acta Horticulturae. 765 (765): 191–196. doi:10.17660/ActaHortic.2008.765.23.
  3. ^ a b "Glossary". bbcgoodfood.com. Retrieved 1 February 2017.
  4. ^ a b c d e f g Rothman, Lauren (June 2014). "A Beginner's Guide to Onions". seriouseats.com. Retrieved 1 February 2017.
  5. ^ a b c Mower, Chris (30 March 2009). "The Difference between Yellow, White, and Red Onions". thecookingdish.com.
  6. ^ "Role of Sulfur in Onion Production". yara.us. Retrieved 1 February 2017.


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