Author Topic: What are the BEST onions to use?  (Read 11510 times)

0 Members and 1 Guest are viewing this topic.

Offline Ronzo

  • Supporting Member
  • *
  • Posts: 1398
  • Age: 42
  • Location: Leander, TX
  • Beer, freedom n' pizza...
    • New Texian Brewery
Re: What are the BEST onions to use?
« Reply #20 on: May 05, 2010, 11:26:01 PM »
Best onion? Not really an onion... My favorites are shallots.

I make a veggie pizza that is just (mozz) cheese with veggies. Sliced tomatoes, bell peppers (red and green) sliced in semi-thin slivers, and finely sliced onions.

Shallots work best on this pie, but red onions will work if you can't find shallots.

Shallots add a distinctive "something extra" flavor that melds really well with the bell peppers.

~ Ron

Former NY'er living in Texas - -

Offline gabaghool

  • Lifetime Member
  • *
  • Posts: 366
  • Location: GLASTONBURY, CT
Re: What are the BEST onions to use?
« Reply #21 on: October 20, 2011, 07:32:46 PM »
Damn Tex

How the hell do you know so much about onions?? 

But, like some others, I got to say that all those sweet onions, like Vidalias, are, to me, best eaten raw.  In fact, when I cook them, they become seriously mushad.  Even in onion good.  We batter fried Vidalias vs Yellow spanish contest.  Not a single person preferred the vidalias.  ANd when I did the test, I was sure vidalias were gonna kick butt.  But no.  Raw, they are terrific, cooked not so much.

But, I've got a question...why do I read everywhere that red onions are milder than yellow?  Thats simply not true.  We cut hundreds of lbs of each every single week and that is NEVER the case.  The reds have a much bigger bite.....BUT, I constantly read that they are milder....any idea??

Offline Guts

  • Registered User
  • Posts: 261
  • Age: 61
  • Location: EL Cajon/San Diego, ca.
Re: What are the BEST onions to use?
« Reply #22 on: October 29, 2011, 06:15:07 AM »
I generally prefer sweet onions, but yellow Spanish onions and even red onions. I think the key thing is having them sliced evenly when I worked in an Italian restaurant. They would put him on a slicer and cut up the pan of them for that day/evening the thickness depends on the temperature your cooking them in and whether or not they are on top of the pie. The way I like them.
"Vegetarian - old Indian word for bad fisherman"