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We love Texas 1015's, Oso Sweets from Chile, Peruvian Onions, Walla Walla's from Washington State (when we can ever get them in the NE)...
These onions have a much higher sugar content than even Vidalia's...
Our favorite one is the Oso Sweets from Chile, they are usually available from late Feb. thru late April/early May, saute'd they are almost like candy...
I usually saute them in a large fry pan, lightly salted with Kosher Salt, on LOW heat in butter with a little olive oil, for maybe 45 minutes til they are carmelized...
EXCELLENT on beef! Yummm!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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