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Would green onions or regular onions be better in tomato bruschetta?

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I was going to mix together the cut up tomatoes, olive oil, basil, salt/pepper, garlic, balsamic vinegar and put it on the Italian bread slices (that have been brushed w/ olive oil and grilled).


Would green onions, regular onions, or no onions be best in this?

Edited by HappyGrace
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If you do regular onions (even red onions) slice them and let them soak in water for a while. It takes some of the bite out of them.


I would only do this if they are very strong. I like a bit of bite, but it shouldn't overwhelm the other flavors.

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