[Sca-cooks] Which kind of onions in an onion tart

Susan Fox 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.
> IS,
> THL Anne 

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