[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:
edam cheese
saffron threads

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
"Being Irish, he had an abiding sense of tragedy which sustained him
through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
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