Imported Onions are medium to large in size, averaging 5-10 centimeters in diameter and are globular in shape with rounded to slightly tapered ends. The bulb is encased in a light yellow to copper, dry, papery skin. The flaky, layered skin surrounds a white to cream-colored translucent flesh.

Imported Onions are the most common cooking onion and are best suited for both raw and cooked applications such as dry-roasting, sauteeing, grilling, caramelizing, and braising. Known for their use in the classic French Onion soup, Yellow onions are popularly chopped and used as a flavoring for soups, stews, and stocks. The onions can also be caramelized by cooking over low to medium heat, cooked into gratins, casseroles, and braises, or added to roasted meats and vegetables as a hearty side dish.