On Jun 4, 6:10*pm, merryb > wrote:
> Anyone ever used/had these? I have used the yellow ones, but had never
> seen the red ones before so I had to buy a few. We recently had a farm
> stand re-open in a different location (Sterino Farms for anyone who
> may be interested in the South Sound area) so I went there this
> morning to get some stuff. I bought some farm fresh lettuce too- 4
> varieties at 3 for a buck! The heads are so big that they have to be
> encouraged to fit in a bag! TIA!

I think they are the best tasting onion, not necessarily as part of a
recipe but cooked whole as a side dish or as a major ingredient.

They are good just drizzled with olive oil, tossed with some herbs,
salt and pepper and roasted. Last time I made them with fennel bulbs.

I suspect (although I haven't tried them this way) they would also be
good pan fried with some butter or olive oil and then braised in
vegetable or chicken broth.

My biggest problem is peeling them. Anyone have any good tips?

http://www.richardfisher.com