Depends on the dish. I use sweet onions in pasta sauce. I like raw reds for salads and sandwiches, but cook them to add to egg dishes. I rarely use the whites.
*pro tip If you run a stainless bread knife over your fingers before cutting an onion; it reduces the residual smell. Don't know how it works, but it does.
Depends on the dish. I use sweet onions in pasta sauce. I like raw reds for salads and sandwiches, but cook them to add to egg dishes. I rarely use the whites.
*pro tip If you run a stainless bread knife over your fingers before cutting an onion; it reduces the residual smell. Don't know how it works, but it does.
If you run a stainless
people used to buy a stainless pebble thing for the same reason
I've never seen a white onion in the UK? Always used the (what we call brown) onion because it caramelises
> If you run a stainless
people used to buy a stainless pebble thing for the same reason
I've never seen a white onion in the UK? Always used the (what we call brown) onion because it caramelises
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