17件のコメント

  1. Where I live, our onions are REALLY pungent. Not a problem when cooking them, but they're like sulfuric acid when raw, especially when crushed. Do you think the water rinse step alone would be enough to offset that? Or should I just go for imported onions?

  2. I made the recipe but I forgot the onions 😮 I’ll remember the onions this weekend when I try again 😅

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