zxcvbob wrote:
> The Wolf wrote:
>
>> On 01/21/2004 5:42 PM, in article ,
>> "Janet
>> Bostwick" > opined:
>>
>>>
>>> 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.
Exactly right. Don't use vidalias when the onions are to be cooked.
They aren't any sweeter than other onions; they all have a lot of
sugar in them naturally. Vidalias and other sweet onions seem sweet
because they haev less of trhe chemicals that make us cry and less of
trhe chemical that bite our tongues. All those chemicals are
eliminated in cooking so any yellow or white onion will make as sweet
a French onion soup and as any sweet onion.
Bob
> 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