Ingredient:Yellow onion: Difference between revisions
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[[File: | [[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. | 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. | ||
Latest revision as of 15:41, 16 October 2026
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.
| 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.
