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Yellow onions are a staple in many kitchens due to their strong, pungent flavor and versatility in cooking. They are a good source of vitamin C and fiber, as well as other beneficial plant compounds. Yellow onions can be eaten raw or cooked, and are commonly used in a variety of dishes such as soups, stews, sautés, and stir-fries. They are easy to find in grocery stores year-round and are typically more affordable than other onion varieties. When selecting a yellow onion, look for one that is firm, heavy for its size, and has a dry, papery skin that is free from mold or soft spots. Store them in a cool, dry place away from sunlight for up to a few weeks. To prepare a yellow onion, cut off the root and stem ends, slice in half from top to bottom, remove the outer skin, and slice or chop as desired.