Onions,Onions,Onions

Haven eaten thousands of cheeseburgers and hot dogs in my life, I got to thinkin' the other day that sometimes the onion on my burgers has tasted sweet and sometimes its a more hot-spicy flavor onion. So, I'll ask my roadfood pals, how many different onions ARE out there and which one(s) are the best for burgers???

This web site might be of assistance.

http://www.onions-usa.org/about/season.asp

Paul E. Smith
Knoxville, TN

I'l have to check out the website, Paul, but I've always wondered which onions to buy for various things I'm making at home. I usually just buy a variety and let it fly, but if there are opinions out there it would be interesting to hear about.

On my burgers, I like a nice big slice of Vidalia while they are in season, but if not, I like the Texas Sweet and any other variety of sweet onions. I use the regular onions for cooking purposes though.

videlia in a salad or sliced and embraced between 2 slices of mayo slathered white bread, pearl onions in cream sauce or with a pot roast, red onions sliced in a salad, chopped and topping a dog, or a pungent slice covering a burger, Texas sweets, Spanish whites, little whites, scallion sauce brushes..... one thing this forum does well is make you think of all the ways you use something

There's an added twist that goes beyond the variety of the onion. Onions harvested in the Winter tend to be harsher, more sulphuric in flavor. Those harvested in the Spring (Vidalias, etc.) and Summer will be milder and sweeter in nature.

Vidalias are nice if ya like a sweeter taste, also 1 slice can also cover the entire burger. But my preference is a white onion, where it has a nice sharp bite! (The ones that make ya seriously cry when chopping them up)...

I like the White onion as well. I find the Vidalia's and Walla Wallas kinda bland. Suppose it depends on what i'm using it for.

Vidalia is definately my favorite but farmers consider them weed onions because their shelf life is not very good at all. I can almost eat them like a apple, they are so sweet. The other onions leave a strong after taste that I really do not care for.

Paul E. Smith
Knoxville, TN

I love onions of all kinds, and their cousins scallions and leeks, too. They are so versatile and add so much any way they are used.

Depends for me, too. For cooking I like a white onion and for chomping I like a 1015.

Vidalias or other sweet onions are the way to go for hamburgers if your family is squeamish after too-strong onions. My partner decided an onion slice was a goodie after I gave him a Vidalia slice for his beloved cheeseburger.

Red onions and yellow onions and vidalias are my faves, and white onions are way down on the list. Scallions, yah I love them especially in Chinese or Thai food. The hubs and I eat onions in some form almost every day.

Andrea

Carmelize a few sliced Vidalia (or any other sweet) onions and use them as a sauce for linguine. Yummm!

I like Walla Walla sweets and love them on burgers.

Love 'em Love 'em Love 'em

I'm so glad God created onions.

They are a true staple of the food world.

Amen to that, my daughter was just commenting last night that we don't serve many meals ( with the exception of breakfast) that we don't have onion of some kind. Also, we were thinking that we don't cook many meats without some type of garlic-I found a bottle of granulated garlic at Sams that is really good to use.

Vidalia Onion Relish

1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs.)
1/2 c. salt
1 qt. cider vinegar
1 tsp. turmeric
1 tsp. pickling spice
4-oz. jar chopped pimentos
4 1/2 c. sugar

Grind or use food processor for enough Vidalia onions to yield 1 1/2 gallons, add 1/2-c. salt and let stand 30 minutes. Squeeze juice from
mixture and discard juice. To onions, add vinegar, sugar, spices (tied in cheesecloth or use a tea ball) and pimiento. Bring to a boil and cook for
30 minutes, stirring often. Pack both onions & cooking liquid to cover in sterilized jars, leaving 1/2" headspace. Remove air bubbles by tapping
bottom of jar or running knife to bottom several times. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath. Makes about 8
pints or 16 half-pints. I make these every summer and they makewonderful gifts. Use the relish in Deviled Eggs, Potato Salad, on sandwiches or serve
with meat.

credits: http://www.vidaliaonion.com/recipes.htm

mmmmMMMMmmmmmmmmmmm that do sound delish!

All onions are good on burgers, that the joy about roadfood.

One burger joint might use a big thick slab of a sweet onion, the next one used some nice hot chopped yellow onions. And it's ALL GOOD!

Anyone who has ever been to the White Hut in West Springfield, Mass. have any idea what makes their onions sooooooooooooooooooo good ???

Any type except the "onions" used at White Castle! The ONE time I visited one (driving through the north) I literally had gastric distress for about 200 miles! I guess that's why we bash chains!