Originally Posted by
Yooper32
My favorite creamed onions were usually the little pearl onions, but they are frightfully expensive now,(like what isn't?), so I use mostly Vidalias, which are very plentiful in this area. In CO, they were a delicacy, but here they are common.
I've just used regular yellow onions ... and all is delicious!
Believe it or not, I have never had Vidalias ... do tell me more about them, and why I should try them! When else would I use them?