It is the traditional one, but not necessarily better or worse. Yellow onion is a variety of dry and intense-flavored onion, making it perfect for roasts and sauces. Its appearance ranges from yellow to brown. They are usually available year-round. It is the most commonly used onion in cooking and depending on when it was harvested, it can have a more or less spicy flavor. Properties and benefits: Yellow onions are rich in vitamin B6 and flavonoids, which help reduce the risk of heart disease. It is a high-fiber food, with low caloric value and a great antioxidant due to its content of vitamin A and C and a compound called quercetin, which is more potent than vitamin E. It is rich in sulfur compounds. Being composed of 89% water, it is a very light food. It stimulates appetite and regulates stomach functions. It is diuretic and heart-healthy. Thanks to its chromium content, it is antidiabetic. Nutritional value per 100g: Calories 40.0 kcal Water 89.11 g Carbohydrates 9.34 g Proteins 1.1 g Total fat 0.1 g Storage and tips: Yellow onions last the longest, and to make them last longer, it is best to remove the outer dry layer. Do not store them in plastic bags. Store them in a cool, dry, and well-ventilated place. If it is too cold, they will rot, and if it is too hot, they will sprout. Since this type of onion tends to be spicy, if you want to reduce that spiciness, you can blanch and cool them or soak them in salt for a few hours, this will decrease their spiciness. Recipe and uses in cooking: Yellow onion is the base of our cooking, we use it for sautéed dishes, stews, soups, pickled, fried. Even roasted, it will be delicious.