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Started By
Message
White or Yellow Onions for Andouille/Hen Gumbo
Posted on 6/3/15 at 1:01 pm
Posted on 6/3/15 at 1:01 pm
Made a few times before but forgot whether I used white or yellow onions. Which is better?
10
Posted on 6/3/15 at 1:02 pm to abitaman6363
I gotta go yellow here.
Posted on 6/3/15 at 1:03 pm to abitaman6363
I usually prefer yellow. A little more mild so they aren't as overpowering in a dish.
Posted on 6/3/15 at 1:03 pm to abitaman6363
yeller
Posted on 6/3/15 at 1:03 pm to abitaman6363
Yellow. Add green to the bowl
Posted on 6/3/15 at 1:03 pm to abitaman6363
yellow, ask the food board
Posted on 6/3/15 at 1:04 pm to LSUballs
quote:
I gotta go yellow here
That's what Kenneth Porche said.
Posted on 6/3/15 at 1:06 pm to FakeName
The police said "boy, urine trouble"
Posted on 6/3/15 at 1:08 pm to abitaman6363
I use yellow
Posted on 6/3/15 at 1:08 pm to abitaman6363
When in doubt about the type of onion to use in a dish, use the old culinary idiom "Be a fellow, go with yellow."
Posted on 6/3/15 at 1:09 pm to John Wayne
Or the more modern idiom, "you can't go right, when you choose white".
Posted on 6/3/15 at 1:12 pm to abitaman6363
Vidalia Onions
Posted on 6/3/15 at 1:15 pm to CHEDBALLZ
quote:
Vidalia Onions
Nope, they're no good in a long cooked dish. White or yellow, either is fine.
Posted on 6/3/15 at 1:20 pm to abitaman6363
quote:
White or Yellow Onions
Use green onions. Use the white part up to where they get a little leafy. Then use scissors to cut the tops into small ribbons for your garnish.
Posted on 6/3/15 at 1:21 pm to hungryone
side note: is it a problem that i almost always cook with purple onions?
Posted on 6/3/15 at 2:30 pm to CaliforniaTiger
yella
Posted on 6/3/15 at 5:37 pm to abitaman6363
Either yellow or white will work just fine. No sweet onions, though, and no to the red onions asked about above.
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