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Old 12-02-2004, 01:46 PM   #11
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Take a peeled Vidalia, create a core for a generous dab of butter, then wrap in foil and toss onto the grill until soft.

Open, eat, and believe you have died and gone to heaven.
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Old 12-02-2004, 02:01 PM   #12
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As far as variety and uses, I'd like to echo choclatechef. I also use red onion slices on sammiches. Strangely enough, Vidalias only seem to be available here one week a month. :?
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Old 12-04-2004, 03:28 AM   #13
 
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ChocolateChef, no surprise, has got my agreement too...

A bit of a personal "love affair" with vidalias, when you can get 'em, up here...but a Vidalia or a yellow onion, peeled, sliced vertically into wedges, speared onto a skewer, sprayed gently with EVOO, salted generously with "Seasoning Salt" (or better yet "Hy's Seasoning Salt") and grilled 5 minutes a side with your BBQ'd steaks over high heat...rested about 5 minutes (along with the meat)...well...DELISCIOUS!

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Old 12-05-2004, 12:36 AM   #14
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I use red onions for salads and sandwiches, they are not as sulfuric and hence sweeter and a bit easier on the palate.

For when I am serving onions with a nice big hunk of meat nothing beats caramelised brown onions, they beat the red and white varieties hands down in my opinion.

Shallots (as we call them here in Australia, I think they are called green onions in the US and spring onions in the UK) add a nice subtler taste to salads sometimes, especially those with Vietnamese/Thai influence.
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Old 12-11-2004, 11:39 AM   #15
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Quote:
Originally Posted by mudbug
Take a peeled Vidalia, create a core for a generous dab of butter, then wrap in foil and toss onto the grill until soft.

Open, eat, and believe you have died and gone to heaven.
Oh, yeah, mudbug!!! YUM!

I adore onions and (therefore) should probably own some Altoids stock. Especially enjoy them just like this, or stuffed and baked.

I'm also pretty much with the rest of you in preferences, typically buying whites for the sharpest flavor, Vidalias or Texas Sweet yellows for baking and reds/purples for salads. Scallions and green onions there, too. Love 'em raw with dips...
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Old 12-11-2004, 11:47 AM   #16
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I prefer the white to the yellow - to me the yellow has a harsher bite to it - whites are milder when used for cooking. If I am going to eat them raw in a salad I prefer and red/purple onion, spring onion, or any kind of sweet onion. There are some things that only shallots will do!
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Old 12-14-2004, 09:33 PM   #17
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Walla Walla sweets when I can get them... but, any sweet onion will do.

Last night I took two onions sliced them thinly and sauted them in butter until they were soft and brown. Then I added a sprinkling of salt and pepper and a few pinches of beef bouillon. Let it cook for about four more minutes and then pigged out. They were delish. I served them as a side to our pork steak dinner. YUMMY!
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Old 12-14-2004, 11:03 PM   #18
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Red Onions on Burgers, and Sweet Yellow Onions for sauteeing.
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Old 12-15-2004, 03:15 AM   #19
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Quote:
Originally Posted by Haggis
For when I am serving onions with a nice big hunk of meat nothing beats caramelised brown onions, they beat the red and white varieties hands down in my opinion.
I'll second that. Caramelized yellow/brown onions beat sweet onions as well. Cook a sweet onion that long and they end up quite bland. I'll echo everyone else, though on raw sweet onions - those I like.
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Old 12-21-2004, 07:53 PM   #20
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I love all onions as long as they are oniony, prefer the tart, sharp taste of bermuda, white, shallots, and sometimes the yellow. Something I like to do with shallots is slice thin and fry in equal amounts of EVOO and butter until crispy and use as a garnish over mashed potatoes, green beans, peas, or basically any vegie.
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