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  • Total Posts: 73
  • Joined: 2/21/2005
  • Location: Rochester, NY
Onions,Onions,Onions Fri, 07/22/05 9:53 AM (permalink)
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???

    RE: Onions,Onions,Onions Fri, 07/22/05 9:59 AM (permalink)
    This web site might be of assistance.

    Paul E. Smith
    Knoxville, TN
      carlton pierre

      • Total Posts: 2500
      • Joined: 7/12/2004
      • Location: Knoxville, TN
      RE: Onions,Onions,Onions Fri, 07/22/05 1:18 PM (permalink)
      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.

        • Total Posts: 955
        • Joined: 3/23/2004
        • Location: Gastonia, NC
        RE: Onions,Onions,Onions Fri, 07/22/05 3:08 PM (permalink)
        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.

          • Total Posts: 1609
          • Joined: 2/6/2005
          • Location: jacksonville, FL
          RE: Onions,Onions,Onions Fri, 07/22/05 4:49 PM (permalink)
          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

            • Total Posts: 4074
            • Joined: 12/10/2004
            • Location: Des Plaines, IL
            RE: Onions,Onions,Onions Fri, 07/22/05 7:53 PM (permalink)
            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.

              • Total Posts: 6025
              • Joined: 10/14/2003
              • Location: West Palm Beach, FL
              • Roadfood Insider
              RE: Onions,Onions,Onions Sat, 07/23/05 9:03 AM (permalink)
              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)...

                • Total Posts: 1555
                • Joined: 3/29/2004
                • Location: chicago, IL
                RE: Onions,Onions,Onions Sat, 07/23/05 10:07 AM (permalink)
                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.

                  RE: Onions,Onions,Onions Sat, 07/23/05 10:43 AM (permalink)
                  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
                    carlton pierre

                    • Total Posts: 2500
                    • Joined: 7/12/2004
                    • Location: Knoxville, TN
                    RE: Onions,Onions,Onions Sat, 07/23/05 10:47 AM (permalink)
                    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.

                      • Total Posts: 468
                      • Joined: 12/5/2004
                      • Location: dfhbgmhmy, MN
                      RE: Onions,Onions,Onions Sat, 07/23/05 4:08 PM (permalink)
                      Depends for me, too. For cooking I like a white onion and for chomping I like a 1015.

                        • Total Posts: 673
                        • Joined: 3/17/2004
                        • Location: San Francisco, CA
                        RE: Onions,Onions,Onions Sat, 07/23/05 4:50 PM (permalink)
                        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.

                          • Total Posts: 1303
                          • Joined: 12/6/2004
                          • Location: Versailles, KY
                          RE: Onions,Onions,Onions Sun, 07/24/05 11:18 AM (permalink)
                          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.

                            Michael Hoffman

                            • Total Posts: 17810
                            • Joined: 7/1/2000
                            • Location: Gahanna, OH
                            RE: Onions,Onions,Onions Sun, 07/24/05 12:01 PM (permalink)
                            Carmelize a few sliced Vidalia (or any other sweet) onions and use them as a sauce for linguine. Yummm!
                              mr chips

                              • Total Posts: 4715
                              • Joined: 2/19/2003
                              • Location: portland, OR
                              RE: Onions,Onions,Onions Sun, 07/24/05 11:40 PM (permalink)
                              I like Walla Walla sweets and love them on burgers.
                                StL Dan

                                • Total Posts: 21
                                • Joined: 7/7/2005
                                • Location: Olathe, KS
                                RE: Onions,Onions,Onions Tue, 08/2/05 12:37 AM (permalink)
                                Love 'em Love 'em Love 'em

                                I'm so glad God created onions.

                                They are a true staple of the food world.

                                  • Total Posts: 955
                                  • Joined: 3/23/2004
                                  • Location: Gastonia, NC
                                  RE: Onions,Onions,Onions Tue, 08/2/05 12:46 PM (permalink)
                                  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.

                                    • Total Posts: 5055
                                    • Joined: 5/20/2003
                                    • Location: Tallahassee, FL
                                    RE: Onions,Onions,Onions Sat, 08/6/05 8:59 AM (permalink)
                                    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.



                                      • Total Posts: 1609
                                      • Joined: 2/6/2005
                                      • Location: jacksonville, FL
                                      RE: Onions,Onions,Onions Sat, 08/6/05 7:16 PM (permalink)
                                      mmmmMMMMmmmmmmmmmmm that do sound delish!

                                        • Total Posts: 58
                                        • Joined: 7/23/2003
                                        • Location: South Bend, IN
                                        RE: Onions,Onions,Onions Mon, 08/8/05 9:38 PM (permalink)
                                        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!

                                          RE: Onions,Onions,Onions Mon, 08/8/05 11:03 PM (permalink)
                                          Anyone who has ever been to the White Hut in West Springfield, Mass. have any idea what makes their onions sooooooooooooooooooo good ???

                                            • Total Posts: 204
                                            • Joined: 7/2/2004
                                            • Location: Sherman, TX
                                            RE: Onions,Onions,Onions Fri, 08/19/05 1:02 PM (permalink)
                                            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!
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