As someone who prefers to buy British produce it pains me to say this but.. Is it just me or as anyone else noticed that Dutch onions (like those supplied in orange nets in Asian supermarkets) make a far better base and therefore a better/more authentic tasting finished dish than when made using English? I suppose it's no real coincidence that these are what the restaurants seem to use.
What do you think? Do you swear by them? Or do you think they make no difference whatsoever?
Cheers
Mike
Topic: Dutch Onions ( 3,238 )
