Yellow onion

Yellow Onion

The yellow onion is one of the most common and versatile ingredients in cuisines around the world. It is characterized by its medium to large bulb, with an outer skin ranging from golden to light brown and a flavor that is stronger and sweeter than other varieties, such as the white onion.

Originating in Central Asia, onions have been cultivated for thousands of years and have spread to virtually every region of the world, adapting to different climates and soils. In many Latin American countries, this ingredient is fundamental in the base of soups, stews, sofritos, and sauces.

Regarding its nutritional properties, the yellow onion is low in calories and contains natural antioxidants like quercetin, as well as vitamins C and B6, folic acid, and minerals such as potassium and manganese. Its sulfur compounds also provide anti-inflammatory benefits and may support cardiovascular health.

Depending on the country, the yellow onion may be known by different names or synonyms. In some parts of Latin America, it is simply called common onion, yellow neck onion, or creole onion. However, the term "yellow onion" is widely understood and used in recipes to distinguish it from other varieties like white or red onions.