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I've found that using a light coating of canola oil at 450 degrees works very well. I'm not sure 350 degrees is hot enough to crystallize the components of the oil( this is what you're trying to do). I get my oven hot in the house oven dry at first, take it and the lid out and wipe canola...

I have both his books and have sticky-noted far more recipes in the second book than the first.

Thanks to everyone. I agree that the most common usage for white onions that I either see or do is when they're diced or sliced but not cooked, just applied to the top of something else. Otherwise use yellows for cooking.

Thanks for the guidance. Kurt

Seem GB and Sparrowgrass are opposite one another regarding the taste of onions, but that's ok with me. It sounds like for general onion use as an ingrediant in a larger dish, say a roast or chicken, then go with the yellow. Maybe use a white in dishes that aren't cooked, or where the onion...

What's the difference between yellow, white and red onions besides the color? When do you use on versus the other? Thanks, Kurt