Originally Posted by
Teri D
I only associate creamed onions with the little pearl onions but I want to try this recipe and have a real stupid question....how coarse/fine do you chop the onions? quarter them? cut like onion rings? ??????
I usually 1/4 or 1/6 them, depending on the size of the onion!
Size doesn't really matter ... smaller would cook faster.
Though to me, I would sooner have bigger chunks on my plate as the smaller you go the more it seems to disappear into the sauce and would be too easy to over cook.
Never thought of onion rings .... I think if I was doing that, I'd make them thick slices ... and could be quite showy when served.