SC - Another Novice Recipe Challenge

[Terry Nutter]

Hi, Katerine here.  Mairi asks whether perhaps onions were parboiled to 
avoid tearing.  Unlikely on two counts: first, the medievals were far
less averse to the physical inconveniences of cookery than we are, and
we don't do that.  Second, they do it even when they're using them 
whole.

It's rather more likely either something to do with a difference in the
onions (then versus now) or a difference in what they wanted from them.
Raw onions are predominantly sharp; parboiled are predominantly sweet.
They may have been going for the sweet effect.

But the bottom line is that I plain don't know.

Cheers,

- -- Katerine/Terry

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