What is a yellow onion?

yellow onion is the most commonly used type of onion. It has a richer and more complicated taste than white onions and is often used in cooked dishes. The wide category of yellow onions can be further divided into sweet, mild and storage varieties and each variety has its own different properties.

The bulb onion is often divided into three wide color categories. White onion has white skin and white meat. The red onion, sometimes called purple onion, has dark red skin and white meat with hints of red between the layers. The yellow onion, also referred to as brown onions, has a scaly, dark yellow or light brown skin and white meat.

Most chefs tend to use yellow onions for most recipes. In the United States alone, about 87 percent of the onion crop consists of yellow onions, while the red onions are only 8 percent and only 5 percent white onions. Trades sell yellow onions throughout the year, but some variations only grown in certain seasons. RunHem spring and summer grow sweet and fine yellow onions, but during the last summer, autumn, winter and early spring, storage changes are growing. This taste is deepened when the onion is cooked. Caramelization of yellow onions by cooking brings the sweetness of the onion, but the raw yellow onion is rather pungent.

All yellow onions work well when they are roasted or grilled. In these light cooking methods, the onion should be cooked by low to medium heat, as fast, high heat can cause the onion to attract a bitter taste. Another reason to cook the onion slowly on low heat is that it produces sweeter taste compared to its cooking faster than higher heat.

among the different varieties of yellow onions are the sweet onions of THS most likely to be consumed raw, followed by a slight onion. Sweet onion has a delicate taste with little flavor. A slight yellow onion that is also calledFresh onion, has a slightly stronger taste that transmits a slight aftertaste. Storage onions is the most pungent variety and their consumption of RAW is not recommended. Most chefs prefer to use onions for recipes that require cooking onion for a long time, because sulfur is the highest in this variety and has the strongest chemical reaction in cooking.

Sulfur is also what causes individuals to cry when the cutting onion, so the yellow onion produces more tears than other lamp varieties. The chef can reduce this effect by peeling the onion under cold water to help pay off excess sulfur. If this does not help, the individual can try to start the fan on the onion when it cuts it off to disperse the irritants and send it away from the eyes.

Consumers who want to buy yellow onions should look for onions with dry, paper skin. The yellow onion that has damp skin, along with those that are soft and "give" when they are pressed, spoil and probably start to pointVat stains of molds within a few days or hours. It is best to store the entire onion in a cool and dry place. After chopped or sliced ​​onions, a yellow onion can be placed in a closed container and cooled up to a week.