Yellow onions are dry, round onions with a potent, complex odor and taste. Inside their paper gold skin are layers of whitish-yellow (sometimes green) flesh.
Do not buy onions with cuts or blemishes. Store yellow onions at room temperature in a dark place. If you want them to last more than a week, refrigerate them in a bag. Once cut, they will last only a few days.
Cutting onions can bring tears. You can use a sharp knife and cut quickly, slice under running water, or freeze for twenty minutes before cutting. A classic dish is French onion soup. Grill them with tomatoes, peppers and meat for a shish kebab.