Yellow Onions

Look for a yellow onion that:

• Is firm and feels heavy in the hand for its size
• Has a shiny, dry, somewhat tough, and brownish/yellow outer skin
• Is dry and free of soft or dark powdery spots, and bruises
• Has little or no smell
• Has a tightly-closed neck with no signs of sprouting

As long as it remains dry and does not have dark powdery spots, an onion does not need to perfectly meet all the criteria above to be edible or usable in a recipe. The closer it is to meeting these guidelines, however, the higher its quality should be.

Notes

Raw yellow onions are astringent, have a sharp, tangy flavor, and typically used in cooked dishes. A staple in most pantries, yellow onions tend to lose their astringency and become sweet when cooked. They add flavorful complexities to roasted meats, sauces, soups, and stews, among other dishes.

One medium-sized yellow onion should yield three-fourths to one cup of chopped onion.

After you get your yellow onions home

Onions should be stored in a dry environment with good air circulation, and typically will last up to two weeks when stored at room temperature. Keep your onions in an open paper bag, net bag, or material that promotes good air circulation. If you want to store your onions in the crispier of your refrigerator, wrap them in a paper towel to absorb moisture. Because onions have quite a bit of moisture content and are susceptible to bruising, mold, and rot, they should never be wrapped in plastic or stored in airtight containers.