A commenter on SimplyRecipes' blog on caramelizing onions said "It's nice to see that other people recognize the classic way to cut onions for caramelization" - i.e., pole to pole as opposed to rings. Is this just a style/presentation thing,...
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Does the type of onion really matter when one is cooking it? I know red is best raw and shallots have a milder flavor...but when one is just dicing up half an onion for a casserole or a stir-fry or...
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Lately I've been loving me some carmelized onions. Balsamic vinegar, sugar, and plenty of butter... but what to eat them with? I'm not a steak fan, and we're making homemade pizza tonight so they'll go nicely with some goat cheese...
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