On Sat, 27 Jun 2015 01:22:07 -0700, "Julie Bove"
> wrote:

>
> wrote in message
...
>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.
>
>---
>
>Then perhaps I accidentally bought a Vidalia. Walla Walla Sweets are
>commonly used for cooking here.

There's really no difference other than appearance, cooking any of the
sweet onions is a waste of money.