Onions - Yellow
We consider this the all-purpose onion, and, it's the one that is used most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and many find them to be slightly sweeter and more delicate in flavor. This yellow onion is higher in sulfur than the white onion, which gives it a stronger, more complex flavor.
50# Sack (Medium, Jumbo, Colossal)
Available by the pound
Cooking without onions is unimaginable. Onions are basic to all stocks and broths, most soups, and mirepoix. Onions can be sautéed, roasted, fried, grilled, caramelized, pickled, turned into jam or marmalade, or served raw in salads and salsas. The applications are endless.
Onions are native to Asia and the Middle East and have been cultivated for over five thousand years. Onions were highly regarded by the Egyptians. Not only did they use them as currency to pay the workers who built the pyramids, but they also placed them in the tombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife.
- Bay leaf
- Bell peppers
- Cheese, Fromage blanc, Parmesan, Swiss,
- Chile peppers
- Olive oil
- Sour cream
- Vinegar, balsamic, champagne, red wine, sherry, white wine