Onions
 

Which ones and why?

What about red?

There is no correct answer.
It depends on the favor your attempting to produce.
I tend to use yellow onions when I'm cooking with heavier favors. Meats, pepper or tomato based sauces.
For lighter, more delicate affair, I use shallots or leeks. Some thing like Lobster in a champagne shallot sauce.
Leeks are especially good when you are heating for long periods like in soups or chowders where you're looking for a light favor but still maintain the structure of the onion.
When looking to add a sweeter favor, red onions are my preference. My best French Onion soup uses a mixer of Maui and red onions caramelized in port wine.

Neither: Walla Walla Sweets are the only way to go.

My favorite because they are delicious.


http://0.thethriftynetwork.com/wp-co...nion-bunch.jpg

i love 'em all.

raw too.

Sometimes white, mostly yellow. Sometimes red.

Shallots are also perfect sometimes.

I also don't discriminate against chives, green or leeks.

Depends on what I am making.

Another vote for Walla Walla Sweets.

what, no mention of vidalia?

Hate em , hate em, hate em.

All be it a different kind of "cooked", Gibson would tell us that 3 little white onions make all the difference.
Stirred not shaken.

I grow Walla Walla and a few reds, plus green salad onions. The reds only keep for a month or so, so I don't grow many of them. Walla Wallas will keep all winter and I like the taste. A $10 bundle of Walla Walla onion plants provides all our needs from September to May.

Unless you live in South Georgia, don't even think about trying to grow Vadalias. From what I've been told, it's the clay in that particular locale that makes 'em unique. Well, at least that's what this sweet young thing told me many years ago. Took her about 10 seconds to say hello though....and I thought I had a southern drawl :p

I go with white most of the time. Not sure why, probably because that's what I have in the fridge.

Texas 1016s

Vidalia or 1016s !