Cooking and Baking

Frozen Pearl Onions: Way or No Way?

Even Ina Garten uses them, but I think they ruin a dish. I'll try cipollini onions or just use regular carmelized onions even though they're not as pretty, but never again will I use the frozen. I think I used Birds Eye. Have you cooked with them? Have I done something wrong, or not used a great one? I just dumped them in a few beef dishes and later wished I hadn't. No Way, unless you can convince me otherwise.

You?

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