Onions - Brown (ea)
The brown onion or yellow onion, also called brown onion, because of its thick brown skin, is the most commonly used variety of dry onion. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour. It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour.
When they're raw, they have a sharp taste, but they mellow out as they cook and caramelize easily. The longer you cook them, the sweeter they get.