On 7/27/2013 12:20 PM, Janet Bostwick wrote:
> On Sat, 27 Jul 2013 11:35:25 -0600, casa bona > wrote:
>
>> On 7/26/2013 9:14 PM, Janet Bostwick wrote:
>>> On Fri, 26 Jul 2013 23:02:10 -0400, Doris Night
>>> > wrote:
>>>
>>>> On Fri, 26 Jul 2013 09:43:32 -0700, sf > wrote:
>>>>
>>>>> On Fri, 26 Jul 2013 01:09:44 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> I just opted for the Walla Walla Sweets which were within reach.
>>>>>
>>>>> Those "flat" onions I buy at the grocery store and wanted to know what
>>>>> they were are now labeled Walla Walla. I still don't know what
>>>>> variety they are because Walla Walla is a county and every onion grown
>>>>> there is a Walla Walla. I see they come in both globe and flat
>>>>> according to Google images. This is what I'm buying - they still look
>>>>> like giant cipollini to me.
>>>>
>>>> I don't care too much for the Walla Walla/Vidalia onions. They don't
>>>> have a heck of a lot of flavour. The ordinary cooking onions are much
>>>> better, in my opinion.
>>>>
>>>> Doris
>>>
>>> My feeling has always been that they are for raw eating only, not for
>>> cooking
>>> Janet US
>>>
>>
>> You'd be wrong, they caramelize easily and are wonderful sauteed or
>> baked whole.
>
> No, I'm not wrong. It's just my opinion. I didn't say it was a fact.
> Janet US
>

Well in fact you are wrong, regardless of your opinion:

http://www.sweetonionsource.com/difference.html

What's a sweet onion anyway?
If you've never tasted a fresh, sweet onion you're in for a treat.
Because they're so sweet and mild (forget the tears), yet still deliver
great onion flavor, they're something you'll want to keep on hand all
the time.

How they're different from regular onions

onionsThey're Fresher
Sweet onions, sometimes referred to as "short day" onions, because their
growing season occurs during the fall and winter with harvest usually in
spring /summer, are fresh onions, picked and cured for a short time,
then rushed to market. Storage onions, or regular globe onions, are
harvested in late summer and fall, stored in warehouses and delivered to
markets throughout most of the year.

They're Sweeter
Although there is no official industry standard, it is generally
accepted that an onion should contain at least 6% sugar to be in the
"sweet" category. Some sweet onions, like the OsoSweet, have recorded
sugar levels of up to 15%. Storage onions usually range from 3%-5% in
sugar content.

They're Milder
Unlike sweet onions, regular onions have high levels of sulfur
compounds. It's the pyruvic acid in the sulfur that causes tears,
harshness, and indigestion. That's why great sweet onions are always
grown in soil with low amounts of sulfur. Typically, sweet onions have
pyruvic acid levels that measure below 5%; storage onions usually run
10%-13%. Because a sweet onion is also a fresh onion it is very high in
water content, which further dilutes the effect of the sulfur and
increases mildness.

How a great sweet onion should taste
The best sweet onions deliver a burst of sweetness when bitten into, are
incredibly mild, with very little if any sharpness, and have a subtle,
fruity flavor. They should still taste like an onion, but be much
sweeter and milder.

How to tell in the market whether an onion is sweet
Sweet onions have a thinner, lighter color skin than storage onions and
tend to be more fragile. Signs in produce sections usually differentiate
between sweet onions and storage onions. Most producers also put
stickers on each individual onion, such as "Texas 1015 SuperSweet,"
"Sweet Imperials," etc. Another indication is price - sweet onions are a
premium product that can range anywhere from 79 cents a pound and up.

A little history
Although it seems like sweet onions are a relatively new item, they were
first introduced to America around the turn of the century when a
retired French soldier brought some onion seeds from Corsica to the
Walla Walla region of the Pacific Northwest. But it wasn't until the
savvy farmers in Georgia realized what a special thing they had in the
Vidalia onion and began spreading the news far and wide that the sweet
onion finally got the attention it deserves.

Now available year-round
Once considered just a spring/summer treat, these sweet orbs are now
available year-round. Vidalias, a springtime delight, now show up in
markets until late fall, thanks to controlled-atmosphere storage. And
now with the development of the OsoSweet onion, we can enjoy mild, sweet
onions all winter long.


http://www.sweetonionsource.com/reci...nionpizza.html

Caramelized onions are a favorite ingredient of chefs and sweet onions
caramelize best. Here the onions top one of the best pizzas you’ll ever
taste. You may cook the onions up to 4 days ahead of time.

4 Oso Sweet Onions, sliced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1/4 teaspoon ground allspice
Salt and pepper to taste
4 tablespoons olive oil
1/2 cup pitted black olives, sliced
1 cup grated Romano cheese
1 pizza dough round
1/2 cup sliced sun-dried tomatoes

In a large skillet, cook the onions, thyme, allspice, salt and pepper in
the olive oil at moderate heat until the juices are released. Keep
cooking, stirring occasionally, until the onions are lightly browned,
about 30 minutes. Cool to room temperature.

Preheat the oven to 425 degrees. Spread the onions over the dough round,
leaving a 1-inch border all around. Sprinkle with olives and cheese and
bake 15 minutes or until browned and bubbling. Just before serving,
sprinkle the pizza with the sun-dried tomatoes.

Yield: Serves 8

Chef’s Tip: Brush the border of the pizza with olive oil for a shiny
brown crust.