Yellow Onions, 10 lbs.

Yellow Onions are the go-to onion and can be used whenever a recipe simply calls for onions. These onions last for several weeks when stored in a cool, dry and well-ventilated place. After an onion has been cut, wrap the extra in plastic wrap and keep it in the refrigerator for up to four days.

What's the Difference Between Red, White and Yellow Onions?

These onions vary in flavor, texture and color, but can often be substituted for one another. In terms of cooking your onions, all types behave the same in the pan. Yellow onions are considered the all-purpose onion, having a nice balance of acidity and sweetness in their flavor and becoming sweeter the longer they cook. They are usually fist-sized with fairly tough outer skin and thick layers. Sweet onions, such as Vidalias, are surprisingly not the same as yellow onions. These lack the sharp, astringent taste of other onions and do taste quite sweet. Sweet onions tend to be more perishable and should be stored in the refrigerator. White onions tend to have a sharper, more pungent flavor than yellow onions and are often more tender with thinner, more papery skin. Red onions, while fairly similar to yellow onions in flavor, have meaty layers that are slightly less tender. These are most often used in salads, salsas and other raw preparations for their color and mild flavor.

Are There Health Benefits to Eating Onions?

Onions may actually have several health benefits, mostly due to their high content of antioxidants and sulfuric compounds, and are known to have anti-inflammatory effects as well as being linked to lower blood sugar levels, improved bone health and reduced risk of cancer.

What to Cook with Yellow Onions

As one of the most versatile onions, these yellow onions work beautifully for nearly any recipe. You can use them to make onion rings, French onion soup, put them in pasta and hot sandwiches, try caramelizing them to add to mashed potatoes or let them star in your cooking as an onion spread, great on freshly baked breads, or by simply stuffing them with mushrooms and potatoes before baking.