View source for Ingredient:Yellow onion

[[File:YellowOnions.jpg|thumb|right|300px|Whole raw yellow onions]]
The yellow onion is the absolute workhorse of the kitchen. Characterized by its dry, papery yellow-brown skin and pungent flesh, it has a high sulfur content that gives it a sharp bite when raw. However, when cooked, it breaks down and becomes incredibly sweet and mellow.

== Origin ==
Like most onions, the yellow onion traces its origins back to Central Asia. Through centuries of cultivation, it has become the most widely grown and consumed onion variety in the world.

== Nutritional Information ==
''Values based on a standard 100g (3.5 oz) serving of raw yellow onion.''

{| class="wikitable"
! Nutrient !! Amount 
|-
| '''Calories''' || 40 kcal 
|-
| '''Protein''' || 1.1 g 
|-
| '''Total Fat''' || 0.1 g 
|-
| '''Saturated Fat''' || 0.0 g 
|-
| '''Carbohydrates''' || 9.3 g 
|-
| '''Sodium''' || 4 mg 
|}

== Culinary Uses ==
* The foundation for the classic French mirepoix (along with celery and carrots).
* The best choice for caramelizing due to its complex sugar structure.
* Ideal for rich, slow-simmered dishes like stews, roasts, and braises.

== See Also ==
* [[Ingredient:Onion]]
* [[Ingredient:Sweet_onion]]
* [[Ingredient:White_onion]]

[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Alliums]]