Do you cook with red onions?
I have quite a few recipes that call for red onions...mostly raw in salads and I always temper them in vinegar before adding to a dish, so I often have them on hand. But tonight I was making a marinara sauce for pasta and the red onion I had was soon to be past its prime, so I decided to use it instead of the Walla Walla sweet that has more life left. I realized that I never cook with red onions, but am not sure why. Do you? Is there a reason not to?