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

[Susan Lin]

I use plain yellow onions but I do like a mix.  I'd throw in some red and
some shallots if you can get them.  Caramelize them very well - that's where
all the flavor comes from and the sweetness will come out naturally.

enjoy!

-S

On Mon, Feb 23, 2009 at 12:58 PM, Cheri or Anne <celticcheri at yahoo.com>wrote:

> 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
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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