[Sca-cooks] Which kind of onions in an onion tart
selene at earthlink.net
Mon Feb 23 10:18:27 PST 2009
Regular old yellow onions are just fine. They caramelize up a treat
when sauteed and that's what you want. And they are economical. "Maui
Onions"? Newp, Maui has not been discovered by Europeans yet, and the
best virtue of sweet onions is when they are raw anyway.
I do like leeks in this sort of dish as well. It's a somewhat
different flavor though. The leek, a nice spring shoot, should be in
season by the time of this feast.
Cheri or Anne wrote:
> Greetings all,
> I'll be cooking for a feast at the end of March and plan on making onion tarts. Not being a real big fan of onions per say, I'd like to know what y'all think the best choice of onions I should buy for the tarts? I live in Washington but would buy from the internet if necessary.
> Thank you.
> THL Anne
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