Yellow onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh. The ringed flesh is firm, crisp, and juicy. Yellow onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
Yellow onions are available year round.
Yellow onions, botanically classified as Allium cepa, are one of the most popular storage varieties and are members of the Amaryllidaceae family. The term ‘Yellow onion’ is a broad label to encompass multiple known seed varieties of Yellow onions. Yellow onions account for over eighty percent of the United States onion crop and are the most widely grown onion varietal in northern Europe. In the United States, Yellow onions are classified for market based on diameter size, ranging from a creamer classification at less than two centimeters in diameter to super colossal at ten centimeters in diameter.