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Old 09-19-2008, 11:07 AM   #21
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I've been in your shoes before & have just used regular onion - preferably a mild sweet type, but any type in a pinch. A red onion would work great. In my opinion, garlic doesn't fit the bill at all, leek is a bit "grassy", & scallions are too strong vs. shallots.
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Old 09-19-2008, 11:18 AM   #22
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Quote:
Originally Posted by BreezyCooking View Post
I've been in your shoes before & have just used regular onion - preferably a mild sweet type, but any type in a pinch. A red onion would work great. In my opinion, garlic doesn't fit the bill at all, leek is a bit "grassy", & scallions are too strong vs. shallots.
However, in this instance, garlic does fit the bill! That's why knowing the recipe was so important.
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Old 09-19-2008, 11:32 AM   #23
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Thanks for the recipe, GB. I'll put that on my list of chimichurri sauces to try.
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Old 09-19-2008, 02:26 PM   #24
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I'm going to weigh in with those who've recommended red onions. You might want to use fewer, as red onions (IMO) are a little stronger.
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Old 09-19-2008, 03:05 PM   #25
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I do not find red onions anything at all like shallots personally, but I know from past conversations here that not all red onions are created the same. The red onions I am used to getting are very hot and super strong tasting. If you get mild, not hot red onions then it might be a good sub.
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Old 09-19-2008, 04:06 PM   #26
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The Food Lover's Companion suggests the white part of scallions. To me, that sounds like a reasonable sub. I use whatever I have on hand that's closest.
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