Too click-baity in the title? Perhaps. But for those of you mystified by my mention of YELLOW onions, I shall pull back the curtain and SHOW you what I'm talkin' about. After all, this is the Show-Me State. I shall make my blog the Show-You Blog.
Here are the yellow onions:
They're not exotic. Maybe you just call them "onions." They're not the sweet onions like Vidalias. Just a regular onion. They are great for roasting with carrots and potatoes, like this big pan I made for Christmas dinner and leftovers:
Mmm... can't you smell them from here? Of course, you can't see the wedges of onions in this pan. Maybe one if you look really close. There are baby carrots on the bottom, then the onions, then golden potatoes. They're like Yukon Gold, but Country Mart brand is just called Gold Potatoes. The Pony prefers them to the Idaho potatoes I used to put in. Which are more crumbly and not as waxy or sweet as the Gold.
Anyhoo... I shake in some Hidden Valley Ranch powder on each layer, then top the whole thing with bacon, and bake, covered, at 300 or 350 until I think they're done. It usually takes an hour or a little more. I put the carrots in to cook while I'm cutting up the onions and potatoes.
Yellow onions. No longer a mystery.