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Old 01-08-2006, 12:12 AM   #11
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I've never made it, so I don't have an opinion yet.

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Old 01-08-2006, 05:12 AM   #12
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my god! so many onions to select
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Old 01-08-2006, 09:40 AM   #13
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No idea there are so many different onions!Garlic is also a type of onion right?I love this thread already, thanks guys, keep the onions coming
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Old 01-08-2006, 01:51 PM   #14
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your spannish yellow onion is the strongest, followed by the large white and red onions (both a little sweeter). The red is very pretty ... great for salads for that reason. The pearl onions are great for stews and creamed onions. The cipollini are wonderful poached in broth.

THe SWEET onions such as Vidalia, Wala Wala etc, are so awesome ... easy and yummy to caramelize, wonderful in dishes, great grilled slices, great to stuff and bake/braise, roast etc..

the iresistabel flavor and aroma of cooking onion, and the vit C! and they are a natural sweetener and tenderizer of meat, so always in stews and around roasts.
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Old 01-08-2006, 02:54 PM   #15
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Sizzles, garlic is not in the onion family but I think leeks are in the garlic family.
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Old 01-08-2006, 11:09 PM   #16
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Actually, garlic, onions, green onions, leeks, shallots, etc. are all members of the lily family (Allium).
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Old 01-08-2006, 11:43 PM   #17
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Quote:
Originally Posted by lindatooo
Sizzles, garlic is not in the onion family but I think leeks are in the garlic family.
Actually, onions are of the order Asparaginales and family Alliaceae. The onion family is made up of some 500 species. Some commonly raised vegetable alliums include the leeks, garlic, elephant garlic, chives, shallots, Welsh onions and garlic chives.
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Old 01-09-2006, 09:22 AM   #18
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no better than rabbits and moles eating flower bulbs! lol!
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Old 01-11-2006, 09:26 AM   #19
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Lately I've been roasting onions. They are soooooo delicious! I roast about 3 or 4 at a time, bag them in ziplock bags and refrigerate them to use for our weekly meals. Simply cut them in quarters, leave the outer layer in to protect them from burning, drizzle a bit of extra virgin olive oil, sprinkle some salt and pepper and roast for 10 minutes in a 450 degree oven.
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Old 01-11-2006, 06:27 PM   #20
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Question

For three months, there have been no big "Texas-type Sweet Onions" at the local Kroger store in Memphis, TN. nor at any other store I've been too.
Has this Krazy weather been to blame? Or is this our distributers' fault?
?
Not knowing my onions very well, I got a coupla yellows and whites, about the size of tennis balls. I had been without an onion for two months.
Both of them onions were so hot, I threw them out. I also got one very large, white, peeled onion. It was no better.

signed,
(onionless in TN)
.
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