Yes it's me, the one with the Marcella Hazan fixation. The previous post about white vs. yellow onions has brought up an issue for me. In Marcella Hazan's "Essentials" she has various recipies that call for onion, just "onion" no type is specified. I think there are a few that call for Spanish onion. So when Marcella says(pun intended) just onion I had assumed Spanish, but now I'm thinking they may be too strong.
I won't be able to really start in on the recipies yet, the Superbowl got in the way of my plans, but when I do start in I want to make sure I follow her direction to the letter. (as several of you who were nice enough to post on my previous question suggested)I surely don't want to screw up the tomato sauce with onions and butter!