On 9/20/2010 7:11 AM, Nancy Young wrote:
> zxcvbob wrote:
>
>> It's kind of amazing how much sugar was in those onions. You couldn't
>> taste it when they were raw because they were so hot. The soup is
>> kind of sweet. It was *too* sweet before I added the wine; the wine
>> balanced it out a bit. (I was afraid the wine would make it worse)
>
> It was probably Cook's Illustrated or the like that featured onion soup
> and immediately discovered that Vidalia onions made an unpleasantly
> sweet soup. I'm not saying you used them, just I can picture that
> wouldn't be the desired result.
>
> nancy
>

Not Vidalias, these were small yellow onions with a thick papery skin.
Maybe from a regional grower, I dunno. When I was peeling and slicing
them, Wife complained from across the house that her eyes were burning
(and she was probably right; they were making me sneeze)

Bob