Yellow onions are a staple in cooking, known for their robust flavor and versatility. They have a slightly sweet and tangy taste when raw, which becomes milder and sweeter when cooked. Yellow onions are excellent for caramelizing due to their natural sugars, adding depth and richness to dishes like soups, stews, and sauces. They are also commonly used in sautés, stir-fries, and as a base for many recipes.
White rot, overwatering, planting too deep, and leaf blight
Family
Amaryllidaceae
Companion Plants
Onions thrive alongside peppers, lettuce spinach, carrots, and tomatoes
Pest
Onion flies
Watering
Onions thrive in well-drained soil and prefer consistent moisture. Water when the top inch of soil feels dry, ensuring the soil is kept evenly moist without becoming waterlogged.
Harvesting
To harvest onions, wait until the tops have fallen over and turned brown. Gently lift the onions from the soil, and allow them to cure in a dry, shaded area for a couple of weeks. Once the outer layers are dry and papery, trim the tops and roots, and store the onions in a cool, dry place.
Culinary/ Uses
Onions, are great when caramelized, sautéed, used as a base for soups, and stews.
