Yellow Onion | Piaz Zard
The brown onion or yellow onion (Allium cepa L.[1][2]) is a variety of dry onion with a strong flavour. They have a greenish-white,[3] light yellow,[4] or white inside;[5] its layers of papery skin have a yellow-brown or pale golden colour.[3][4]
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 quercetin (a flavonol).[1]
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 only last a few days.[4]
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.[5] They can become sticky and sweet when caramelized.[4]
https://en.wikipedia.org/wiki/Yellow_onion
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