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White onion: Difference between revisions
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(Created page with "With a greenish, creamy-white, papery skin and crisp white flesh, white onions have a strong flavour and are generally considered too pungent to eat raw. However, they are excellent for cooking, either fried until tender and added to soups, stews or dishes. Or baked whole and stuffed. <youtube>v=dZ_ELl7lTZY</YouTube> Category:Vegetables") |
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With a greenish, creamy-white, papery skin and crisp white flesh, white onions have a strong flavour and are generally considered too pungent to eat raw. However, they are excellent for cooking, either fried until tender and added to soups, stews or dishes. Or baked whole and stuffed. | With a greenish, creamy-white, papery skin and crisp white flesh, white onions have a strong flavour and are generally considered too pungent to eat raw. However, they are excellent for cooking, either fried until tender and added to soups, stews or dishes. Or baked whole and stuffed. | ||
<youtube> | <youtube>dZ_ELl7lTZY</YouTube> | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
Latest revision as of 12:08, 11 January 2024
With a greenish, creamy-white, papery skin and crisp white flesh, white onions have a strong flavour and are generally considered too pungent to eat raw. However, they are excellent for cooking, either fried until tender and added to soups, stews or dishes. Or baked whole and stuffed.