I love fresh and crisp onions hot, sweet or mild. I also enjoy onion rings. However I really don’t like sautéed onions. The sweet flavor is off-putting.
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.
@em016186
So what you’re saying is that there is no best onion, that there are at least two onions tied for that place, therefore there can’t be a best?
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.
I LOVE munching on Pickled / Cocktail Onions straight from the jar!! But my favorite snacking Onion has to be French’s Caramelized Crispy Fried Onions!! They are Da Bomb!!
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.
Onions taste good but eating them is the issue. Raw, cooked, doesn’t matter the texture makes me sick. Onion powder is the best onion.
Vidalia
@oppodude
Sweet onions, but most specifically Vidalia. Something about the earth in that part of Georgia…
Vidalia or other sweet onion ftw!
@curtise walla walla sweets. You can just chop those up and have a salad of only them. It’s delicious!
Any onion. I love all onions.
The very best sweet? Walla Walla Sweets.
No other compares.
@daveinwarsh the tiny plastic squares McDonald’s calls onions are my limit, but otherwise all onions when paired to the proper meal.
@daveinwarsh agreed, they’re the best!
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@heartny You beat me to it by a couple of seconds… I had just posted “The”
The best Green Onions
Fried? Don’t know. Not an onion fan. I’m with @kjady
They’ve got to be sweet, chopped very tiny, and cooked into the food. No crunching.
Fried green… Wait; those are tomatoes.
All the above
Blooming.
@JT954 I always thought those were turnips.
Garlic (if leek is a choice, garlic should be too)
@awk Amen! garlic is God’s greatest gift to mankind. Been to the Garlic Festival in Gilroy, sheer heaven!
Router
.onion?
@jmoor783 YES!
@jmoor783 From The Onion:
https://www.theonion.com/funyuns-still-outselling-responsibilityuns-1819565539
All onions are
Really depends on the recipe. Vidalia is good if by itself, but not on pizza.
@hchavers even on pizza!
Fried onion rings
—OR—
It’s hard to decide.
I mean in theory the onions in the movie holes.
Then Vidalia/sweet onion’s.
But whatever onions I have go in
Purple Onion - the album by Les Claypool Frog Brigade
I love fresh and crisp onions hot, sweet or mild. I also enjoy onion rings. However I really don’t like sautéed onions. The sweet flavor is off-putting.
Vidalia/sweet onion’s are my favorite for cooking and an occasional taste raw.
Vidalia onions by 7 touchdowns.
Vidalia
Mattamuskeet Sweets: sweet like a Vidalia, round like an onion is supposed to be.
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.
@jitc Exactly. One onion variety does not fit all situations.
Vidalia.
/image gif shrek onion
Vidalia onion. 🧅
One that I don’t have to chop.
No onion is the best onion
@em016186
So what you’re saying is that there is no best onion, that there are at least two onions tied for that place, therefore there can’t be a best?
The best onion is indiscriminate onion, which is often available. “Leek? Guess I’ll chop up this yel–uh, white onion, apparently.”
Penzeys Minced White Onion - A big jar in my cupboard. No chopping. No rotting. No skins/scraps to dispose. Just spoon it in.
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.
I LOVE munching on Pickled / Cocktail Onions straight from the jar!!
But my favorite snacking Onion has to be French’s Caramelized Crispy Fried Onions!! They are Da Bomb!! 
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.
Can’t choose, all onions are yummy
on i ons
off i offs
Walla Walla Sweet. So good.
Glass
Vidalia!
So I tied an onion to my belt, which was the style at the time.
Either Vidalia or another sweet onion, possibly Texas or Bermuda varieties are the ones.
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.