[Sca-cooks] Which kind of onions in an onion tart
Cheri or Anne
celticcheri at yahoo.com
Mon Feb 23 11:58:02 PST 2009
Lets see....very basic ingredients:
Go softly and gently for those you meet here will be
those you know hereafter."
--- On Mon, 2/23/09, Kathleen A Roberts <karobert at unm.edu> wrote:
From: Kathleen A Roberts <karobert at unm.edu>
Subject: Re: [Sca-cooks] Which kind of onions in an onion tart
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Monday, February 23, 2009, 12:39 PM
On Mon, 23 Feb 2009 13:12:11 -0500
"Euriol of Lothian" <euriol at ptd.net> wrote:
> You might try a mixture of different onions... my first impulse is for a
> sweeter onion, but having a little red onion might be nice as well.
red onions can get a weird color when cooked. best to try in advance. i have
always had good luck w/ plain ol' brown/yellow onions, but a lot depends on
what else is in the recipe, seasoning-wise.
scallions can be a nice addition as well.
onion lover for over 50 yrs
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