"AlleyGator" > wrote in message
...
> "rmg" > wrote:
>
>>Someone just gave me three huge Costco Vidalia onions. There's only one of
>>me, but I figure I can do a good job polishing them off. I have four
>>chicken
>>thighs in the fridge and I was thinking of cooking a whole onion with the
>>thighs. I have virtually every kind of spice on hand... does anyone have
>>any
>>suggestions for a process for this? Thanks for your cosideration :-)
>>
>>------------------------------------------------------
>>rox
>>
>>
> Even though I'm not allowed to eat it anymore, I would cook the
> chicken however you like it and make onion rings out of the Vidalias.
> Good stuff! So far around here, all we have are Walla-walla's. Not
> bad, but not a Vidalia.
>
I've not been able to discern the difference between any sweet onions;
vidalias, walla-wallas, Maui onions, the Peruvian onions. However, I don't
mind spending my money at Costco on any of these sweet onions, because for
me I can tell the difference (when cooked) between any of the sweet onions
and the usual yellow/white/red onions.
Dee