Yellow onion
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| Yellow onion | |
|---|---|
Allium cepa |
The yellow onion or brown onion (
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
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
References
- ^ a b Mogren, Lars M. Quercetin content in yellow onion (Allium cepa L.) (Thesis). Retrieved 1 February 2017.
- ^ .
- ^ a b "Glossary". bbcgoodfood.com. Retrieved 1 February 2017.
- ^ a b c d e f g Rothman, Lauren (June 2014). "A Beginner's Guide to Onions". seriouseats.com. Retrieved 1 February 2017.
- ^ a b c Mower, Chris (30 March 2009). "The Difference between Yellow, White, and Red Onions". thecookingdish.com.
- ^ "Role of Sulfur in Onion Production". yara.us. Retrieved 1 February 2017.
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