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

[Cheri or Anne]

Lets see....very basic ingredients:
 
onions
eggs
edam cheese
saffron threads
salt
 
anne

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.

cailte
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
505-277-2447
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