@hchavers Agreed. Without leeks, half of Belgian cuisine would collapse. The resulting culinary black hole would cause the Earth’s atmosphere to be sucked away.
Vidalias are da bomb, but I can get the Texas 1015 more often, and they’re plenty good. Plus, a good many of them are the bigger-than-softball size that makes onion rings even Whataburger would be proud of.
depends on the dish. i use vidalia onions for just about everything that calls for a regular onion. tastes great, no tears over the cutting board. i will use red onion for specific things though, like guacamole and pickling.
i always have scallions in my fridge. i use them in lots of dishes and they make a tasty garnish too.
i’ll use a shallot once in awhile if a recipe i haven’t tested yet asks for one, but those damn things burn my eyes like nothing else.
It really depends on the dish/sauce/dressing. Shallots are good for a vinaigrette, but red onion is going on my cold roast beef sandwich. White onions are usually in my pico and salsa, yellow are great for caramelization, while sweet are nice in poke. Scallions I toss at most East Asian plates, but are also fabulous for dips and general garnishing. I love pretty much all alliums, though.
I’m gonna give the same answer I gave last time you ran this poll: garlic!
Shallots are easier to work with, fewer instances of leaving half of one in the fridge
@WilhelmScreamer Good idea! Never thought of that.
Whichever one the battered onion rings you are bringing me come from.
Nonion
@heartny This exactly. Onions are death.
Onion rings are da bomb when eating them. Although it’s a multi-hour experience.They talk to me for several hours afterwards.
/giphy talk to me
Each one offers its own special quality. Don’t make me choose among my beloved children!
Leeks, like me.
@hchavers Agreed. Without leeks, half of Belgian cuisine would collapse. The resulting culinary black hole would cause the Earth’s atmosphere to be sucked away.
Sweet onions, in particular Vidalia onions, are the best onions. Red onions are trash.
@cpierce Vidalias!
It all depends on the application, what are these onion being made part of?
My favorite song is “Lifestyles of the Rich and Famous” by Good Shalot.
/image awesome blossom
EVERYTHING IS AWESOME!
Vidalias are da bomb, but I can get the Texas 1015 more often, and they’re plenty good. Plus, a good many of them are the bigger-than-softball size that makes onion rings even Whataburger would be proud of.
Funyuns.
depends on the dish. i use vidalia onions for just about everything that calls for a regular onion. tastes great, no tears over the cutting board. i will use red onion for specific things though, like guacamole and pickling.
i always have scallions in my fridge. i use them in lots of dishes and they make a tasty garnish too.
i’ll use a shallot once in awhile if a recipe i haven’t tested yet asks for one, but those damn things burn my eyes like nothing else.
All the onions. Give them all to me.
It really depends on the dish/sauce/dressing. Shallots are good for a vinaigrette, but red onion is going on my cold roast beef sandwich. White onions are usually in my pico and salsa, yellow are great for caramelization, while sweet are nice in poke. Scallions I toss at most East Asian plates, but are also fabulous for dips and general garnishing. I love pretty much all alliums, though.
Seconding Leeks, but I have not seen this delicacy mentioned: ramps! Oh yea.
@KNmeh7 most of us don’t live in West Virginia. We don’t have morels where we live either.
@j37hr0 @KNmeh7 Are they only a West Virginia specialty?
@j37hr0 @KNmeh7 @Kyeh
We have morels in Missouri. Season is in April-ish.
No, but the type of forests in WV, Eastern Kentucky, are where you can find wild ramps. Appalachia. Maybe as far south as northern Georgia?
If I have a 2-pack of green onions, does that make a rapscallion?
@mike808 Yes!
Texas 1015s only if they are cooked beyond recognition and preferably in fajitas