Yellow onions need no introduction—everyone knows them for their pungent smell raw and mild flavour cooked. They definitely taste better cooked and are perfect in comforting fall dishes, including stews.
How to pick
Choose onions that are firm and dry, with shiny skins that are free of spots.
How to store
Yellow onions are full-flavoured and keep longer. Store them in a dry, cool, ventilated place away from light— the fridge’s crisper drawer is a good option.
Avoid storing with potatoes, which tend to absorb all the humidity.
How to prepare
Yellow onions are perfect for slow cooking. They’re the obvious choice for beef stews, soups, and other slow-cooked meals. You can also enjoy their full flavour by sautéing them in a skillet with a drizzle of oil.
As they have the unfortunate reputation of making you cry when you cut them, it’s best to slice them under a drizzle of water or in a container of water.
To eliminate the unpleasant odour onions leave on your fingers, rub your fingers against something made of stainless steel—a sink, clean knife, or stainless steel soap stone all do the trick!