The soil in Vidalia Co GA has very very low levels of Sulfur in it so the onions cant make their pungent sulfuric acid defense mechanism.

When I cook with Green Onions, I add a little BT and the MG's for flavor...

<iframe width="420" height="315" src="//www.youtube.com/embed/_bpS-cOBK6Q" frameborder="0" allowfullscreen></iframe>

I use probably 6 or 8 different types, depending on what I'm cooking. This sort of question is like "how high is up"?

I will say that I often use yellow in place of white, where the onion is being cooked in something else (roast chicken, braised meats, etc.) and not being eaten in the end. The reason is that they are generally cheaper than white onions.

JR

Blech! Hate 'em!

Like Champagne, Vidalia onions are defined by where they are made, not what they are made of. There are several varieties of onions grown in the Vidalia region that are "Vidalia Onions."

Yes!

Overall, I use RED (and scallions) more than yellow or white. Great raw or cooked.

But given the choice between yellow or white for cooking, I would pick yellow for the stronger flavor.

I LIKE onions.

It drives my wife a bit nuts because she is from an Italian family and she likes garlic a lot when cooking and doesn't think that much of onions, and my opinion is the opposite.

Walla Walla Sweets are that way because of the soil or the particular breeding of the plant?

Are you sure about the soil importance for the Vidalias?

low sulpher in the soil is the reason for vidalias.
most likely the same for the wallas.

I think if I had a deep fryer, I'd O.D. on onion rings. That and corn dogs.

what kind of onions are favored by chefs in New Orleans?

From what I have seen the holy trinity gets yellow onions and green onion is added as well late in the recipes.

Personally I use yellow mostly. I like red in salads and on sandwiches (raw). White is not worth it IMHO and I also have no use for shallots in my kitchen ...

G

I didn't know about the different varieties of Vidalias (heck, I didn't even know how to spell Vadalias based upon my previous post :)), but knew it was geographic "by GA law". I wonder if an onion grown 10' outside the legal boundary tastes much different than a REAL Vidalia :D? Interesting thread...I've learned something about "onyones" for sure...

Glad I'm not the only one that hates them.

Nature or nurture? Both. Walla Walla and Candy varieties are naturally mild and sweet in most soils, but you could change their nature in extreme soil.

Onions are interesting plants. They know how long the day is and as they are growing they change hormonally when the length of the day is right. Before the change they grow paper thin layers and are thin and skinny, after the change the layers thicken and they become bulbous and meaty. Sorta like women.

No. But I know they legally aren't Vidalias if they aren't grown in the Vidalia region.

Vidalia here. Or OSo sweets in the off season.

So many right answers here....

+1 on all who say that the type of onion used depends on the dish. They all have their own distinct flavor.

I love them all and can't imagine certain foods without them. I also think that one of the best things in the world is the smell and taste of a perfectly roasted onion.

yes..depends on dish and what flavor you are after. But i almost never use White onions.

I go for primarily Spanish Yellows, Shallots, Leeks and Vidalias.

I'm getting good at reporting posts :D

Warm enough to go "get busy" now SmileWavy

I like Vidalia onions either cooked or raw.

I also kind of like ramps too. Not everyone's cup of tea, I know, but I like 'em.