Yellow onions are the most common in the Norwegian market. Kelp onion, which is the correct term for regular onion, originally comes from Asia where it has been grown for more than 3000 years.
From Asia, the onion was brought to ancient Egypt. The Romans brought the onion to Europe, and the Spaniards brought it to America. Today, onions are grown throughout much of the world. The climatic conditions in Norway are suitable for cultivation of kelp onions, which can withstand winter cold during the rest period. There are a variety of varieties of onions, which are different in color and shape and adapted to different growth conditions. The onion is made up of leaves that lie in dense layers. Ultimately, the leaves are thin and dry, the inner leaves are thicker and juicier. Cow onion is sold both as fresh bundle onion and as dried onion.
Yellow onion can be used in almost all dishes. Raw is good on sandwiches, in salads, on burgers, minced on sausages or in salsa. Furthermore, onion can be boiled, steamed, grilled or roasted. Lightly cooked onions can be served as a warm accessory or as a vegetable dish. Onions can also be pickled, deep-fried or wokes. Cheese onion has a strong smell and taste, which becomes milder and sweeter when cooking. If you use the onion raw, you can remove some of the strong flavor by putting the onion in ice water for a while before using.
Yellow onion have a low energy and fat content and a high dietary fiber content. Dietary fiber is beneficial for digestion.
0-2 ° C Cheese onion has a very good shelf life and should be stored dry and preferably not with other foods as onions taste the products it is stored with.