| When
you are looking for an onion to put into a cooked dish, the yellow storage onion
is typically what most people will buy. It is usually available year round. Many
people find them much to pungent to eat raw. | |
|
| It
is higher in sulfur than the white onion, giving it a more complex flavor. The
sulfur, however, is what makes you cry when you chop it. There are all kinds of
tricks to keep you from tearing up, but none work really well. |
|
