keltasipulin

Keltasipulin, scientifically known as Allium cepa 'Yellow Onion', is a common cultivar of the bulbous vegetable onion. It is widely cultivated and consumed across the globe for its distinctive flavor and culinary versatility. Yellow onions are characterized by their papery, golden-brown outer skins and the concentric layers of firm, white flesh within. The taste is typically pungent when raw, becoming sweeter and milder when cooked.

The cultivation of keltasipulin is similar to other onion varieties, requiring well-drained soil and adequate sunlight. They are typically grown from seeds or sets and have a growing season that varies depending on climate. Harvesting usually occurs when the tops of the plants begin to wither and fall over. Properly cured yellow onions can be stored for extended periods, making them a staple in many pantries.

In cooking, keltasipulin is a foundational ingredient in countless dishes. It is often sautéed as a base for soups, stews, sauces, and stir-fries. Roasting, grilling, and caramelizing also bring out its natural sweetness. Raw yellow onions are frequently used in salads, sandwiches, and as a garnish. Its pungent aroma and flavor are attributed to sulfur compounds, which are also thought to possess health benefits. Keltasipulin is a rich source of vitamins, minerals, and antioxidants.