I was thinking about it this morning as I diced up an onion to start a soup. I always buy the little yellow cooking onions in the orange netting - maybe 3 lb bags. These are my "mire-poix" onions, which I basically use in all cooking, although not, of course, when raw onions are called for in sandwiches and salads.
And I got to thinking, this is so mundane, yet possibly would create a noticeable difference in the flavor of everything I cook, copmared to a different everyday onion. Btw, the only reason my go-to is it, is because it's faster to grab a bag and chuck it in the cart than to go collect 5 or 6 loose onions.
But seriously, does it make a difference, whether your go-to is the spanish yellow, the white, the red, large, small, shallot? Using a sweet, like vidalia or walla walla, would certainly change flavors up, as I discovered once having run out of all others. But what about the rest? What do you use?
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