Yellow onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh. The ringed flesh is firm, crisp, and juicy. Yellow onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
Yellow onions are a good source of vitamin C and fiber.
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.