ONIONS THERE ARE MAINLY THREE TYPES OF ONIONS COMMONLY USED: WHITE, GOLDEN AND RED. WHITE AND GOLDEN ONIONS HAVE A MILD FLAVOR, THEY ARE VERY INTERCHANGEABLE. RED ONIONS HAVE A MUCH STRONGER FLAVOR AND CAN’T BE USED IN PLACE OF THE WHITE ONES, THE RECIPE WOULD CHANGE TOO MUCH.  ONIONS ARE USED AS SIDE DISHES  OR SAUTEED FOR THE PREPARATION OF OTHER DISHES. THEY ARE READY WHEN THEY BECOME TRANSLUCENT.  SOMETIMES IN PLACE OF ONIONS THE RECIPE CALLS FOR: LEEKS, SCALLIONS OR SHALLOTS, USE THEM ONLY IF THE RECIPE CALLS FOR THEM. DO NOT USE POWDERED, PRE-CUT OR FROZEN ONIONS. ONIONS WILL LAST A VERY LONG TIME IN THE PANTRY OR REFRIGERATOR.  THERE ARE MANY SUMMER DISHES THAT CALL FOR RAW ONIONS, IN THAT CASE IT’S BEST TO USE THE “CIPOLLE DI TROPEA” IF YOU FIND THEM. THE CIPOLLE DI TROPEA ARE FROM TROPEA, THEY ARE RED ONIONS AND THEY ARE KNOW FOR NOT REPEATING ON YOU ALL DAY.
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