cshenk > wrote:
> Julie Bove wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>>> I had fancier plans but forgot to defrost the pork and somhow the
>>> microwave defrost doesnt appeal to me.
>>>
>>> Instead we made a meal of the sides (grin).
>>>
>>> 1 can crushed tomatoes (28oz
>>> 1 bag frozen okra (16oz)
>>> 1 cup water
>>> 1/2 a small chopped hot onion
>>> 8 cloves garlic
>>> Cajun blend seasoning
>>> Don and I had this in a bowl and Charlotte put it over pasta
>>>
>>> 4 medium potatoes, cut rustic and long
>>> 1/2 a small hot onion
>>> 1/4 cup bacon fat
>>> Bohemeian blend seasoning
>>> Fried up slow in a cast iron pan
>>>
>>> 2 ears of corn, cut in 3rds and steamed
>>>
>>> 2 mangos, cut to slices
>>
>> What is a hot onion?
>
> You can see it from Doris but it's a term for the main 3 sorts.
>
> A sweet onion among other things has more sugar and browns to a sweet
> softness. A hot onion makes you eyes tear up more and has a stronger
> flavor over all. Medium is just what it sounds like, in between both.
>
> My rule of thumb is you can generally tell by the shape of the onion.
> If it's almost round, it's a medium. If it's taller and thinner, it's
> a hot. If it's wider and shorter, it's apt to be sweeter.
>

Im curious now, in recipes calling for 1 €œmedium€� onion, are they
specifying size or hotness? In particular, non-USian recipes, where the
type of onion matters more.