The gin martini thread raised this question, in connection with some comments about the Gibson. Who makes the best cocktail onions? My experience indicates that cocktail onions can be either distinctly sweet or distinctly salty-savory--perhaps there are other varieties, but when recommending a kind, please indicate where on the sweet-salty spectrum the recommended kind falls. (I, for one, only like the sweet kind, and I suspect others may have a preference, so providing this info will make recommendations most useful.)
Also, are there uses for cocktail onions *other* than in the Gibson? I'm not aware of any. I could see them being put in a Bloody Mary, though.