It's not the sort of combination most people would think of, but it's heavenly when done right.
I'd only get to NY one or twice a year, but I HAD TO EAT AT DeFEMIOS when I arrived! For weeks before my trip, it was all I could think of! And when I learned that they went out of business, I was heartbroken. They had the most delicios antipasti and their rum cake was to die for! Al DeFemio was a wonderful chef, and a darned good jazz drummer!
Mark
MMmmm, sorry you can't get those old favorites anymore. :(
I keep a stash of caramelized onions in the freezer so I can always have some when I want them with something. They get sweeter after freezing, too.
While I can get Vidalias here, I mostly use Texas 1015's, out of Texas pride, I guess - and maybe a few price points of difference lower, lol. They do disappear quickly in the stores, though. I don't see Maui sweets very often.
Vidalias started from the same Spanish onions (granex) as our Texas sweets - then found their ideal planting soil over there in GA. I sure hope all our TX farmers did their planting on time - two days ago (10/15, thus the name).