I've come across a number of recipes herein that call for "medium yellow onion."
I've always used either Vidalias or, if they're not available, the huge yellowish-white "chef's" onions.
My questions are as follows:
a) do any other chowhounds hate the crummy yellow things that come in the mesh bags? I certainly do.
b) do you find yourself using *more* onion than recommended in a recipe for soups, stews, etc.?