I just made 2-3 quarts of beef broth/stock and am thinking of making a French onion soup for the first time in the next day or two. I am wondering how much it matters what variety of onions I use.
I know from other threads that some people here, like jfood, use "sweet" onions. I actually only ever buy yellow onions, which are apparently not the same as sweet onions. I'm also not sure if onions sold simply as "sweet onions" (from Texas) are the same as Vidalia and Walla-Walla style onions.