yellow onion

{{short description|Variety of onion}}

{{Infobox cultivar

| name = Yellow onion

| genus = Allium

| species =Allium cepa

| image = Onion on White.JPG

| image_caption = Yellow Onion

}}

The yellow onion or brown onion (Allium cepa L.{{cite journal |last1=Mogren |first1=L. |title=Effect of Cultivation Factors on Flavonoid Content in Yellow Onion (Allium Cepa L.) |last2=Gertsson |first2=U. |last3=Olsson |first3=M. E. |year=2008 |journal=Acta Horticulturae |doi=10.17660/ActaHortic.2008.765.23 |volume=765 |issue=765 |pages=191–196 }}) is a variety of dry onion with a strong flavour. They have a greenish-white,{{cite web |title=Glossary |publisher=bbcgoodfood.com |url=http://www.bbcgoodfood.com/glossary/onion |access-date=1 February 2017}} light yellow,{{cite web |last1=Rothman |first1=Lauren |date=June 2014 |title=A Beginner's Guide to Onions |publisher=seriouseats.com |url=http://www.seriouseats.com/2014/06/differences-between-onions-yellow-red-vidalia-what-are-ramps-shallots-how-to-cook-with-onions-guide.html |access-date=1 February 2017}} or white inside;{{cite web |last=Mower |first=Chris |date=30 March 2009 |title=The Difference between Yellow, White, and Red Onions |publisher=thecookingdish.com |url=https://thecookingdish.com/0330/the-difference-between-yellow-onions-white-onions-and-red-onions/}} its layers of papery skin have a yellow-brown or pale golden colour.

It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour.{{cite web |title=Role of Sulfur in Onion Production |publisher=yara.us |url=http://www.yara.us/agriculture/crops/onion/key-facts/role-of-sulfur/ |access-date=1 February 2017}}

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).{{cite thesis |last=Mogren |first=Lars M. |title=Quercetin content in yellow onion (Allium cepa L.) |url=https://www.researchgate.net/publication/30072855 |access-date=1 February 2017}}

Yellow onions are typically available throughout the year, grown between spring and fall, and then stored for the rest of the year. It is the most commonly grown onion in northern Europe, and it makes up 90% of onions grown in the United States. 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.

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. They can become sticky and sweet when caramelized.