debthecook
Senior Cook
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 said:Can anyone detect a distinct flavor difference in RAW WHITE and RAW YELLOW? I can't, but those are my taste buds.
mudbug said: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.
Haggis said: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.