On Friday, June 26, 2015 at 1:20:37 PM UTC-5, Brooklyn1 wrote:
>
> On Thu, 25 Jun 2015 21:05:36 -0700, "Julie Bove"
> > wrote:
>
> >I have been looking forward to the new crop of onions and got some the other
> >day at Central Market. I only bought a few because many didn't look too
> >nice and they seemed smaller than usual. I used them for the pierogies and
> >no complaints there. I sautéed some with a hamburger patty for myself and I
> >just didn't care for them much. They were edible but something didn't seem
> >right. I suppose it is possible that what I bought was really something
> >else because they had three kinds of sweet onions featured all next to each
> >other. I think the other two were Vidalia and one just said Spanish Sweet.
>
> Sweet onions are best eaten raw, when cooked, especially fried, they
> haven't much flavor. You should have put a raw slice of sweet onion
> on your burger. I still have several Vidallias remaining from the six
> pounds I bought a couple weeks ago but I eat them raw, very good in
> salads and sandwiches
>
>
I agree with you. Love the Vidalia's for hamburgers, nice and mild,
but when cooked they are disappointing. Far too mild and sweet for
cooking. For cooking I like a plain yellow/storage onion as they
have much more 'onion' flavor.