[Sca-cooks] Onion-riffic

[Elaine Koogler]

And I'll never forget a feast served here in Atlantia...I worked in the
kitchen that day, so it lives forever in my memory...every single dish had
onions in it...and every single dish was brown, brown and yellow or yellow.
Heaven help you if you didn't like onions or were allergic to them.

Kiri

On Wed, Sep 16, 2009 at 6:17 PM, Elaine Koogler <kiridono at gmail.com> wrote:

> Then there's always A Tart for Ember Day which is essentially a quiche-type
> pie with cheese and onions...lots of onions!  But it is very, very good!
>
> Kiri
>
> On Wed, Sep 16, 2009 at 4:55 PM, Christiane <christianetrue at earthlink.net>wrote:
>
>>  <snip>
>> Were there other medieval dishes that put such an emphasis on the onion
>> over the other ingredients? The plethora of onions in "A Sicilian Dish"
>> makes me wonder; I know there are many recipes that use onions in a sauce,
>> but it's not the focus of the ingredients. And I am not sure about the
>> origin of "cipolline," onions pickled in vinegar and sugar or honey, popular
>> as an appetizer today.
>>
>> <more snippage>
>>
>> Adelisa di Salerno
>>
>>