I'm not sure when it happened, but I am pretty much exclusively a sweet onion gal. Sure, I'll buy the occasional red onion for a particular recipe, or a big mesh bag of plain yellow onions if I must. But if there are Vidalias available, I'll grab them every time.
I suspect that this has something to do with my serious impatience as a cook. Waiting for onions to soften, or God forbid, caramelize is torture for me. So I cheat with high-sugar, already softish sweet onions.
For a while I was on a campaign to convince the Human Vacuum that sweet onions don't make you tear up as much, in an effort to keep him from fleeing the kitchen when the onion slicing began. I've stalwartly stuck to this position, but he and I both know it's pretty much a lie.
Below, a recipe for when you're up to some serious onion frying.
Mango Chicken with Caramelized Onions
In a large skillet over medium heat, warm:
1 Tablespoon olive oil
1 Tablespoon butter
2 large sweet onions, very thinly sliced
Saute until onions are very soft and quite brown--this is where the flavor comes from, so don't skimp. Turn the heat up to high and add:
Glug of vermouth or white wine
Wait for most of the liquid to cook off, then add:
1 pound chicken thighs, trimmed and cut into 1 inch chunks
Brown chicken, then add:
2 ripe mangoes, peeled , cored, and cut into 1 inch chunks
1/4 teaspoon cayenne pepper
1 Tablespoon dried cilantro, or 2 Tablespoons fresh cilantro, roughly chopped
Cook until mangoes soften slightly and serve over rice.