HappyGrace Posted July 20, 2012 Share Posted July 20, 2012 (edited) 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 July 20, 2012 by HappyGrace Quote Link to comment Share on other sites More sharing options...
Scuff Posted July 20, 2012 Share Posted July 20, 2012 red onions? That's how my sister made it. Mmmmm..... Quote Link to comment Share on other sites More sharing options...
M&M Posted July 20, 2012 Share Posted July 20, 2012 Your choice, either would work....or both. If your regular onions are really strong, I'd leave them out. Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted July 21, 2012 Share Posted July 21, 2012 I would use red onions and/or shallots Quote Link to comment Share on other sites More sharing options...
Ibbygirl Posted July 21, 2012 Share Posted July 21, 2012 red onions? That's exactly what I was going to say. :) Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted July 21, 2012 Author Share Posted July 21, 2012 Looks like red onions is the majority vote! Thanks! :) Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted July 21, 2012 Share Posted July 21, 2012 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. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted July 21, 2012 Share Posted July 21, 2012 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. Quote Link to comment Share on other sites More sharing options...
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