The yellow onion or brown 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]

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Quick Facts Genus, Species ...

Yellow onion
Yellow Onion
Genus	Allium
Species	Allium cepa

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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 last only 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]