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 rings...no good. We batter fried Vidalias vs Yellow spanish onions....no 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??