All About Alliums

"There are hundreds of onion varieties out there; here
are four favorites.
Vidalia - From Georgia, it is gentle and sweet, they shine when
sauteed in a slurry of olive oil and herbs.
Pearl - From Everywhere, they're just the right size for pickling
whole or creaming into a classic side.
White - From Canary Islands, mild and versatile, they add a
hint of bite to salsas and salads.
Cipollini - From Italy, these flat-topped beauties are made for
braising and slow-roasting.
For a delicious, hassle-free side, heat oven to 425 and arrange 4
whole onions, skin on, in a baking dish. Roast until tender, about
1 hour, then halve and season with coarse salt, freshly ground pepper,
and fresh herbs such as thyme or chopped parsley. Drizzle with
extra-virgin olive oil."
-Whole Living Magazine, October 2012