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From Martha Stewart's Cooking School "onions" episode, seen on Georgia Public Broadcasting. A preparation note: to make cleaning fresh onions easier, blanch them in boiling water for 30 seconds, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.
Units: US | Metric
Serving Size: 1 (129 g)
Servings Per Recipe: 8