An old, but relevant, thread.

Sharpest onion?
https://sigforum.com/eve/forum...190000524#5190000524

Completely invalid poll. "All of the above" was not a choice. I've never met an onion that I don't like. I have the breath to prove it

all onions in any shape or form and cooked or raw. .A true "Vidalia" oninon comes from a very specific area in the state of Georgia and if grown somewhere out of that area then the taste is not the same. .............................. drill sgt.

I don’t care for those red bastards one bit.

I almost exclusively use Vidalia or sweet onions.

quote:

Originally posted by SIG4EVA:
I almost exclusively use Vidalia or sweet onions.

I'm with him. The sole exception is a red onion for a Greek salad.

I came across this chart a few years ago, and I have been interested to see if this falls broadly in line.

Good chart, and I would agree that it's accurate in its broad strokes.

Sauteed shallots are also great for soups and sauces, especially stuff like Mediterranean recipes (Greek/Italian/Middle Eastern/etc.) that include garlic. They have almost an onion/garlic hybrid taste that meshes well with actual garlic and enhances it. For example, that's what I tend to use in my pasta sauces in place of traditional onions.

I just wish they were easier to find around here. Only one grocery chain carries them (Walmart), and they're sold out ~30% of the time when I try to buy them.

Agreed. Chart is pretty good, but shallots have broader uses. Especially roasted or stewed.

quote:

Originally posted by RogueJSK:
<snip>
Sauteed shallots are also great for soups and sauces
<snip>

So shallot soup? Might be good. Certainly alliterative.

Herby French Shallot Soup
https://www.halfbakedharvest.c...french-shallot-soup/

Sweet Vidalia for most things.Red just for salads, sometimes on a bagel with cream cheese and lox.

Have you ever noticed how most folks call them green onions, but they are really scallions?

Christmas Dragnet

quote:

Originally posted by Vgex:
I came across this chart a few years ago, and I have been interested to see if this falls broadly in line.

Agree mostly with this ^^^^ but white are my go to onions.
Then others depending on recipe requirements.
Plenty of crossover value between all of these varieties, so it's hard to wrong any way.

I prefer Vidalia... the only problem with them is they have a shorter shelf life it seems.... and if not them then some other sweet onion usually it seems from either Texas or Washington State... but I refuse to buy the sweet onions Publix sells often that come from Peru.... so then I fall back on their grown in USA yellow onions...

My only point is probably 90% of the time when I start to cook something the first ingredient is Onion.

I, too, agree with the above chart. As dad used to say, "Use the right tool for the right job". While somewhat interchangeable, each type onion has it's "right job". The shallots we get around here, though, are quite warm. Nothing mild and more subtle about them. Great flavor, but mincing them up requires a gas mask.

Red, mostly for flavor and shelf life. I put them in everything.