white onion vs red onion

[gg]

Originally Posted by evening sun

OP does not need a cooking class, this is a cooking forum, where people can come & ask questions.

I agree. Pretty unfriendly bunch on this forum. Glad it is my first visit and probably my last. Pretty mean responses to be honest. Geez.

[Missy2U]

Originally Posted by Dirt Grinder

I don't know how to interpret this.

My comment meant that "google it" is about the only answer some of us are willing to give him anymore - we get tired of all these types of threads. He won't even try!

[Missy2U]

Originally Posted by gg

I agree. Pretty unfriendly bunch on this forum. Glad it is my first visit and probably my last. Pretty mean responses to be honest. Geez.

Again - you don't know the history behind this. If you did, you'd understand why some of us respond the way we do.

[emm74]

Originally Posted by Debsi

I don't know where all of you are getting these mild red onions, because I usually find them just as sharp or more so than the other kinds.

I agree although it's a change over time, they used to be milder and sweeter. Now they are almost always very large and usually pretty strongly flavored. I do use them raw because I like how they look in potato salad, on a green salad, etc. but I have reduced the amount I use because they are stronger.

I usually have red onions to eat raw, yellow onions for cooking, and scallions around. I've bought just about all of the other kinds but generally buy what I need for a specific dish and make do with what I have on hand for general cooking.

[Dirt Grinder]

Originally Posted by Missy2U

My comment meant that "google it" is about the only answer some of us are willing to give him anymore - we get tired of all these types of threads. He won't even try!

Oh, I'm sorry. I thought maybe someone took my post as abrasive (you know how my Brit humor goes sometimes). I guess I went down the wrong "rabbit hole".

[Jkgourmet]

Originally Posted by gg

I agree. Pretty unfriendly bunch on this forum. Glad it is my first visit and probably my last. Pretty mean responses to be honest. Geez.

How does that differ from any other forum on CD? Which Is WAY more polite and heavily monitored than most forums on the internet. Think THIS board is bad? Try the pet dog board.

Okay - one exception: the deals, coupons, free stuff board. They never argue over there.

[Missy2U]

Originally Posted by Dirt Grinder

Oh, I'm sorry. I thought maybe someone took my post as abrasive (you know how my Brit humor goes sometimes). I guess I went down the wrong "rabbit hole".

Nahhh - I always "Get You"

[silibran]

I only stock and use sweet onions now. If a recipe called for both, I'd probably wonder if two varieties are really necessary.

If the recipe is online, why not copy and paste the link so we can see for ourselves.

[lubby]

I keep 2 types of onions too. Usually sweet onions and red onions. I do not like white or yellow onions because they are too strong in flavor.

[gentlearts]

I usually use vidalias for everything raw, because I don't like a strong onion, but I get the occasional red, for something like potato salad because it's prettier. If I'm cooking onion into something like a pasta sauce, I'll use a stronger white or yellow onion.