![]() ![]() But before I saw those, I'd say it's been years since I've seen flat, sweet purple onions in the stores. I will say that a few weeks back, I bought a bag of purple onions labeled "Spanish Sweets." They were flat and they were sweet. Now, for the most part, they don't seem flat and they don't seem sweet. I remember being told when I was young that the flatter the red/purple onion was, the sweeter. ![]() That said, it does seem to me that the typical red onions available in the supermarkets today are nowhere nearly so sweet as the red/purple onions that we used to get. Beats me, but since I know they're standard in Mexican recipes, that's what I use. Don't know if it's true, but I read once that white onions have more water in them. I use yellow for most cooking applications white for Mexican dishes. And although I think they're tasty on a shish-k-bob, I'd never use something like Vidalias or Maui or Texas sweet onions in, say, a soup or stew. They don't impart a strong onion flavor, and their special qualities seem to be lost after cooking. Like most, I think the sweet mild onions are not particularly good for most cooking applications. I will buy whites if I'm making a serious Mexican feast, since I know they're prefered in that cuisine, but 99 times out of a hundred, it's yellows in my pantry for cooking, with one or two sweets (Walla Walla, Mayans or Vidalias) or a red for raw use. I have used them in a red wine sauce for pasta, but the wine makes up for the color change.Īround here the yellows are about 1/3 cheaper than the whites, and they seem to last longer, so they're my onion of choice. I'd never use red onions in a sauce or an application where the background was light. They don't brown, they don't bleed out totally, they just, sort of slimy looking. They seem to hold the crispness longer than the whites or the yellows.Ĭhef.vaizard, I can see the alure of the color change in something like a jam, but normally I find it very "icky" for want of a more technical term. They're usually sweeter (although I've had some red ones that blew my sinuses out) and crunchier. Like everyone else (I've always been sort of a follower, lol), I mainly use reds in salads, sandwiches and salsas - i.e., raw applications. ![]()
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