"cshenk" > wrote in message
...
> Brooklyn1 wrote in rec.food.cooking:
>
>> 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... actually I think it's silly to pay a premium
>> price for sweet onions and then cook them. But then maybe you really
>> don't like onions.
>
> I agree Sheldon, they are best raw or lightly cooked. The ones called
> 'spanish sweet' here may not be the same as her area but they are a
> sort of mix and work ok cooked.
>
> When I lightly cook them, it's sort of more like as a topping on a
> pizza added 5 minutes before the finish.
>
> Normally I try to have on hand: regular yellow (hot), a red (normally
> fairly sweet) and a few of the sweet types. They can be mixed if out
> of one type but optimally each matches certain needs in things we make
> to be 'just right'. Example, I like the color of the red onions (raw)
> in a coleslaw.

Are you talking Vidalia or Walla Walla? AFAIK, I have never bought Vidalia.
Not on purpose anyway.