To answer Ron's question (and, frankly, mine as well) I did some research. According to the Epicurious website, and I find them a VERY reliable source for anything relating to cooking, they experimented with red, yellow, and Vidalia onions. They found that the Vidalias, cooked low and slow with a sprinkle of salt and sugar for caramelizing, was the best choice for a sweet, nutty and silky result. I hope that this helps.
To answer Ron's question (and, frankly, mine as well) I did some research. According to the Epicurious website, and I find them a VERY reliable source for anything relating to cooking, they experimented with red, yellow, and Vidalia onions. They found that the Vidalias, cooked low and slow with a sprinkle of salt and sugar for caramelizing, was the best choice for a sweet, nutty and silky result. I hope that this helps.