> Sweet onions take longer to brown?

I’ve read that the lack of sulfur compounds has that effect, and my subjective impression is consistent with that, but I haven’t done structured trials. (And I don’t prefer sweet onions in those applications, in any case.)

This makes a lot of sense and goes a long way to explain the time discrepancies. It's sad that I had to scroll down the page and find these comments buried at the bottom when they should be at the top.