On 7/4/2014 12:50 PM, Julie Bove wrote:
>
>
> I use different onions for different things. I used to always use
> yellow for everything because they were cheaper. And I still do use
> them a lot for cooking. But I find that white are best in Mexican foods
> and sometimes for eating raw. I also use green for raw or some cooked
> dishes like Chinese. I sometimes use red for cooking but mainly raw and
> often when I just want that color.
>
> I like the sweet for things like layering with potatoes for roasting or
> in faux pierogies or when I used to make them with Spaeztel. Oh how I
> wish I could eat that again! I would make caramelized onions in butter
> then toss them with cooked Spaetzel and Swish cheese and bake it. Heck,
> that was even good without the Spaetzel! Want, want, want!

Sounds like you got it all together. I'm lousy with potatoes myself. My
theory is that potatoes vex the Asian cook.