• Yellow onions are the most popular onions for cooking as they add flavor to stews, soups, and meat dishes. When a recipe calls for an onion and doesn’t specify a color, it is typically referring to yellow onions. They have yellow-brown papery skin on the outside and white flesh on the inside.
• Yellow onions have a higher sulfur content than other onions, giving them a more pungent flavor and smell, Most people believe they are too strong to eat raw but they have excellent flavor when cooked.
• Dry bulb onions should be firm and have little to no scent.
• Avoid bulbs with any cuts, bruises, or blemishes. When purchasing whole peeled onions,select ones with an outside layer that does not show signs of being dehydrated.
• Whole peeled onions should be refrigerated after purchasing.
• Cut onions can be stored in a sealed container for up to 7 days.
• If you buy pre-cut onions, always keep refrigerated and use before the expiration date.
• Give metal cutlery a new shine and remove rust by scrubbing with onion slices or a paste of crushed onion and water.
• Scrub a burnt or gunky pot with half an onion, and then let it soak in the onion juice. Wash as usual and the mess comes off easily.
• Heat the grill, then spear half an onion with a fork and glide it over the grates to remove grease and charred bits of food.
• Place a bowl of sliced onions and water in a freshly painted room to absorb the chemical odor.
Yellow onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving.
Yellow onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.
• It’s a myth that the strong smell of onions cause you to cry when cutting into them. The truth is, as you cut into an onion, you release a strong sulfur compound that wafts upwards toward your eyes. When the gas reacts with the moisture in your eyes, it begins to burn, causing tears
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