"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-01-2004, 10:06 PM   #1
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Onions

I've been cooking and using large beautiful WHITE onions for the past few months. 99 cents a pound, if I buy 3 they last for the week. What kind of onions do you use in your cooking?

debthecook is offline   Reply With Quote
Old 12-01-2004, 10:16 PM   #2
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
i'm fond of vidalias
middie is offline   Reply With Quote
Old 12-01-2004, 10:46 PM   #3
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I like the white onions. I think they are sweeter.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 12-02-2004, 04:09 AM   #4
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
In the UK, our onions are fairly generic - ie brown onions or white onions (no names), sometimes the white ones are called Spanish onions (their country of origin), they are milder than the British brown skinned onions and are 'kinder' to the digestion when used in salads or salsas etc 8)

Personally, I use shallots and leeks as often as onions 8)
Ishbel is offline   Reply With Quote
Old 12-02-2004, 08:52 AM   #5
Senior Cook
 
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Can anyone detect a distinct flavor difference in RAW WHITE and RAW YELLOW? I can't, but those are my taste buds.
debthecook is offline   Reply With Quote
Old 12-02-2004, 09:01 AM   #6
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
I like Vidalias or Texas Sweet for eating raw, and I also like red onions for the color in salads.

I like yellow or white onions for cooking.
choclatechef is offline   Reply With Quote
Old 12-02-2004, 12:15 PM   #7
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Grew up in India cooking with shallots (larger than the ones you get here). They were mild, sweet and had great texture.

I now use either white or yellow. I like the sweet onions as well so Vidalias (since I lived in Georgia for a lot of years) would be my first preference followed by Mauii. I like to shop at local farmer markets so I can pick up whatever looks fresh and good. I avoid getting onions and other vegetables from the larger grocery chains as much as I can.
Yakuta is offline   Reply With Quote
Old 12-02-2004, 12:23 PM   #8
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Quote:
Originally Posted by debthecook
Can anyone detect a distinct flavor difference in RAW WHITE and RAW YELLOW? I can't, but those are my taste buds.
I find the yellow [other than the sweet varieties] to be stronger than the white.
choclatechef is offline   Reply With Quote
Old 12-02-2004, 12:24 PM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,113
I think whites are just a bit sharper than regular yellow onions.

I usually use yellow in cooking, red for salads. Sometimes white if the yellows don't seem good. My store has ceased, for some reason, selling loose yellows. They come in bags and almost always contain some that are already soft. GRRRRR.

I like vidalias in the summer in salads, too. But they are too sweet for my taste to sub them for yellows across the board in everything.
jennyema is offline   Reply With Quote
Old 12-02-2004, 12:56 PM   #10
Sous Chef
 
Join Date: Aug 2004
Posts: 843
I use whatever is on sale unless I'm using it raw, in which case I prefer to use Kula (Maui) Onions.
Psiguyy is offline   Reply With Quote
Old 12-02-2004, 01:46 PM   #11
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-02-2004, 02:01 PM   #12
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
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. :?
DampCharcoal is offline   Reply With Quote
Old 12-04-2004, 03:28 AM   #13
 
Join Date: Jun 2004
Posts: 1,018
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!

Lifter
Lifter is offline   Reply With Quote
Old 12-05-2004, 12:36 AM   #14
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
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.
Haggis is offline   Reply With Quote
Old 12-11-2004, 11:39 AM   #15
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
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...
__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 12-11-2004, 11:47 AM   #16
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 12-14-2004, 09:33 PM   #17
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
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!
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 12-14-2004, 11:03 PM   #18
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
Red Onions on Burgers, and Sweet Yellow Onions for sauteeing.
Erik is offline   Reply With Quote
Old 12-15-2004, 03:15 AM   #19
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
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.
scott123 is offline   Reply With Quote
Old 12-21-2004, 07:53 PM   #20
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
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.
norgeskog is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rec: Osh Pyozee (Stuffed onions, Afghan style) Consul International Cuisines and Ethnic Cookery 0 02-15-2005 03:31 PM
Glazed Pearl Onions With Mustard And Brown Sugar Raine Vegetables 0 02-01-2005 11:36 AM
Green Beans with Onions and Prosciutto SierraCook Vegetables 3 12-01-2004 01:45 PM
Oven-Roasted Balsamic Onions evelyn Vegetables 3 02-01-2004 03:17 PM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 11:19 PM



All times are GMT -5. The time now is 11:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.