The right onion is the best one for the job. Pico? Fresh salsa? White. Sandwiches and pickling? Red. Basic cooking aromatics? Yellow or leek. Poke? Vidalia, white, or red, depending on what heat you need. Shallots? Great for dressings and sauces. Accent/garnish for many dishes, green or white.
vidalia. which is a white onion but more classed as a sweet onion, imo. i do also use red onions and scallions quite often, and shallots once in a blue moon, but vidalias take care of all my regular onion needs.
It depends on the recipe. If I’m making Mexican dishes, I want Spanish onions. For bbq, I use red onions. If I’m making Brunswick stew, I gotta use those sweet Vidalia onions. I use leeks in soups. It just depends.
Outback Steakhouse’s Bloomin’ Onion, which has 800+ calories, 58 g fat (22 g saturated fat) and 1.52 g Na, which doesn’t include the extra calories, fat, and Na in the dipping sauce. Outback Steakhouse, founded by guys who had never been to Australia (they claimed that they didn’t want to be biased…well, duh!) featuring dishes unknown in Oz, like the Bloomin’ Onion.