The Brown onion is the most widely used onion because it is a good all-purpose onion, with a light golden skin and yellow flesh. In fact, in the United Kingdom it is referred to as a Yellow onion. You may see brown onions referred to as yellow onions in the states.
Is there a difference in onions? Yes, of course there is, just as their appearance is different, their taste is also different. Red onions have more of a sharp, tart flavor while white onions have less flavor, yellow onions are sweeter onions, and brown onions have a pungent aroma and stronger flavor. Some onions can be interchangeable in recipes but be aware that altering the choice of onion can also change the taste/flavor of the food dish. It is more common to use yellow onions in recipes.
Brown onions are usually served cooked and in a wide range of dishes including casseroles, liver and onions, sauces, gravies, soups, pies, pizzas and curries. It is best to keep them in a cool, dry place for up to one month.
White, yellow, brown, and red onions all contain Vitamin C, calcium iron, some B vitamins, Thiamine, Niacin, and Riboflavin per serving. They’re healthy for you and low in calories.
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