Hi everyone,
I hope everyone had a good holiday and I wish a happy new year to each of
you. In a recipe I posted yesterday, directions were to cut onions in thin
rings. Unless that is for the sake of appearance and presentation, I don't
understand why they shouldn't be finely chopped. It seems to me that chopped
onions would get thoroughly cooked more so than the rings. I'm interested in
your thoughts.
Thanks,
Nancy
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