We all know our favorite onion types based on the dish, but I was wondering if anyone could basically go through the different types of onions and say what they are generally best used in and how they are prepared. I can think of red, yellow, white, sweet/Vidalia, baby/pearl, scallions, shallots, and caramelized and raw. Any help on this is appreciated greatly! Thanks!
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)