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I stay away from red or white onions except when I want a lot of onion "punch" (which is rare). We have a lot of Vidalia here, but sometimes I find them too vapid and go for a yellow.
I detect a bias towards the white onion. Why is that?
They are probably the mildest onion outside of sweet onions. So they are popular with people who don't like overwhelming onion taste.
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