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Brown Onion: Revision history

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6 January 2024

  • curprev 17:5317:53, 6 January 2024‎ FoodBookSysop talk contribs‎ 538 bytes 0‎ No edit summary undo
  • curprev 17:5217:52, 6 January 2024‎ FoodBookSysop talk contribs‎ 538 bytes +538‎ Created page with "A smaller variety of yellow onion, brown onions have thicker, darker brown skins and a more pungent flavour that makes them unsuitable for eating raw. Suitable for slicing, chopping or slicing and frying in oil before adding other ingredients for sauces, soups, stocks, stews and other savoury dishes. They impart a good flavour and lose much of their pungency during cooking. They may also be roasted whole, in their skins, and served as a side dish. <youtube>hzcqy67rN..."
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