Yellow Onion
The yellow onion is the undisputed workhorse of the kitchen — the onion called for in the vast majority of cooked recipes worldwide. With a tough, golden-brown papery skin and a pungent, assertive raw flavor that transforms into deep, jammy sweetness under heat, it is the foundation of stocks, soups, stews, sauces, and the incomparable French onion soup.
Medium to large globe-shaped bulb with a dry, golden-brown papery outer skin. The flesh is white to pale yellow, firm, and crisp. The skin is the toughest and most protective of all onion types, giving it an exceptional shelf life.
Raw: Sharp, pungent, and somewhat harsh — generally too aggressive to eat raw in large quantities. A small amount minced raw is used in vinaigrettes and marinades.
Cooked: Extraordinarily transformative. Sautéed briefly: savory and sweet. Fully caramelized (45–60 min low heat): jammy, deeply sweet, almost candy-like with complex Maillard reaction flavors. One of the most dramatic flavor transformations in all of cooking.
Caramelizing
The gold standard use — low heat, patience (45–60 min), and butter. The result is transcendent.
Mirepoix / Soffritto
The base of virtually every Western sauce and soup — diced yellow onion cooked with celery and carrot.
French Onion Soup
The iconic preparation — caramelized yellow onions, beef stock, bread, and gruyère.
Stocks & Braises
Halve and char cut-side down in a dry pan before adding to stocks — adds color and depth.
• The default onion — if a recipe says "onion" without specifying, use yellow
• For true caramelization, resist the urge to turn up the heat — low and slow is the only way
• Chill before cutting to significantly reduce tears
The longest-storing onion — keeps 2–3 months in a cool, dark, ventilated place. Do not refrigerate whole onions. Once cut, wrap tightly and use within 1 week.
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