On Sun, 2 Dec 2018 14:46:50 -0500, songbird >
wrote:

>cshenk wrote:
>> Julie Bove wrote:
>...
>>> What is a hot onion?
>>
>> You can see it from Doris but it's a term for the main 3 sorts.
>>
>> A sweet onion among other things has more sugar and browns to a sweet
>> softness. A hot onion makes you eyes tear up more and has a stronger
>> flavor over all. Medium is just what it sounds like, in between both.
>>
>> My rule of thumb is you can generally tell by the shape of the onion.
>> If it's almost round, it's a medium. If it's taller and thinner, it's
>> a hot. If it's wider and shorter, it's apt to be sweeter.
>
> yes, pretty good summary, but of course not a
>universal thing, i'm sure you could find counter-
>examples in all of those groupings for the others.
>
> and then there are green onions...
>
> songbird

Since converting to purchasing only sweet onions I find them in all
sizes and configurations... mainly due to the strain of onion and
where grown. Vidalias are more oblate (flattened). NYS sweets are
globular (round). In NYS hot onions are called "Bold".
https://www.syracuse.com/food/index....s_ video.html