which do you prefer to use Red Onions, White Onions, Vidalia, or regular onions?
I like to pair red onions with beef. I think they have a little more zing than the others, and they seem to go well with red meat. I’ll put them in/on anything from hamburgers, to tacos, to chili. My grandmother was always a fan of Vidalia onions, so I use a fair amount of them too. They are sweeter, and I like to use them for onion rings: Cut rings about 1/4 inch thick Dredge in seasoned flour (i.e. just a little salt and pepper) Beer batter Deep fry in oil at 400 degrees until golden brown. Everyone has their own beer batter recipe, but personally I like to mix flour and Guinness until it’s a good consistency. It fits well with the sweetness of the Vidalia.
