-yellow or all!!
Yellow onions are a good source of vitamin C, dietary fiber, and antioxidants, particularly quercetin, which has anti-inflammatory properties. They are low in calories and contain small amounts of vitamin B6 and potassium.
About
The yellow onion (Allium cepa var. cepa) is a cultivar of the common onion, native to Central Asia and now widely cultivated globally. These bulbous vegetables are characterized by their papery golden-brown to yellow outer skin, pale yellow flesh, and pungent, slightly sweet flavor that becomes mellow and caramelized when cooked. Yellow onions are the most versatile and widely used onion variety in professional and home kitchens, containing higher sulfur compounds than other onion types, which contributes to their robust flavor and excellent cooking properties.
Culinary Uses
Yellow onions are the foundational aromatic in countless cuisines, serving as the base for mirepoix in French cooking, soffritto in Italian cuisine, and holy trinity preparations in Creole cooking. They are equally valuable raw in salads and sandwiches, caramelized for soups and gratins, roasted whole, grilled, pickled, or incorporated into stocks, braises, and sauces. Their balanced sweetness and pungency make them suitable for both savory and slightly sweet applications, and they are indispensable in dishes ranging from French onion soup to Indian curries, Latin American sofrito, and American barbecue sauces.