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03-08-2018 10:52 AM
03-08-2018 11:52 AM
Novamc thank you for this. Great information here.
03-09-2018 09:54 AM
Speaking of onions---read in my recipe about making caramelized onions; thinly slice them , saute in butter on med-hi for 5 minutes, stirring occasionally, then add 1/4 cup water to them, turn down the heat to med for another 5 minutes----boy--were they delicious-soft and brown and sweet, but very moist. They went overtop a pear and bleu cheese pizza I made for dinner last night. Good tip!!!
03-09-2018 04:24 PM
I prefer a white onion, but do buy yellow onions locally at times. I use onions every day, so it is not unusual for me to have at least 50lbs of onions in the garage; yes 50lbs. My trucker daughter buys directly from the warehouses she picks up from, so she can buy a 50lb bag of large white onions for $15.
03-09-2018 04:31 PM
One of the most interesting things I saw in that onion article was this statement by the author:
<<One of my favorite ways to use red onions is pickling them - including red wine vinegar in the brining liquid only enhances the visual pop. I would not, however, recommend adding them to your frittata, as I once did. The (red) onion's natural chemicals didn't get along too well with my eggs, which emerged from the oven an unappetizing blue-green-gray color.>>
Has anyone else experienced this chemical reaction?
03-09-2018 05:14 PM
Yes, I have experienced that color bleed from a red onion, also in a baked breakfast casserole with eggs. Vinegar sets that color and keeps the onion nice and red. I often eat red onion slices on burgers in restaurants, but they are my least favorite, and I never buy them for my family.
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