The Wolf wrote:
> On 01/21/2004 5:42 PM, in article , "Janet
> Bostwick" > opined:
>
>
>>"The Wolf" > wrote in message
. ..
>>
>>>On 01/21/2004 4:28 PM, in article
, "WhansaMi"
>>
>
>>
>>>opined:
>>>
>>>
>>>>>Are there different regional names? Where I shop nothing is called
>>
>>Vidalia.
>>
>>>>>--
>>>>
>>>>Vidalia is a sweet yellow onion, named for the place in Georgia where
>>
>>they
>>
>>>>originated. If your grocer doesn't have Vidalias, another sweet yellow
>>
>>onion
>>
>>>>will do, such as Walla Walla.
>>>>
>>>>Sheila
>>>
>>>Thanks, so regular "yellow" are considered sweet?
>>
>>No, the Vidalia are really mild, you could eat them raw similar to an apple.
>>They do not have as much bite as a radish. Yellow onions are sharper (IMO)
>>than white onions. Yellow onions can be somewhat mild to extremely pungent.
>>There are sharp and strong red onions as well as mild ones. If you need
>>Vidalia, the only thing that will do are Vidalia or Walla Walla. Both are
>>seasonal here because they do not keep long. Around here you would most
>>likely find them at outdoor vegetable market although Costco does carry the
>>Vidalia's when in season.
>>Janet
>>
>>
>
> Thanks, I was making French Onion soup for the first time, it came out ok.
>
> Used equal yellow and red. Will try Vidalia when they are in season.
There's no need to use Vidalia onions to make soup. They are very mild
yellow onions; I think normal yellow onions would be better for this
application.
Besides the Walla Walla onions other folks have mentioned, Texas 1015
onions will subst OK for vidalias.
Red onions are usually eaten raw, but if you cook with them they
substitute just fine for regular yellow onions.
White onions hold their shape better in cooking than red or yellow. Use
white onions if you want decernable pieces of onion in a casserole, for
instance.
Best regards,
Bob