I have a question about the recipe "Mama Stamberg's Cranberry Relish" from Food52. What kind of onion (red? shallot?) is best to use?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Since the recipe author doesn't specify, you should be able to get good results with commonly available onions: yellow, white or red.
While I'm sure a shallot could be used as a replacement ingredient, there's really no reason to veer from the recipe unless you've made it before and wish for the more delicate flavor of the shallot.
I rarely have more than one color of onion at home and it's usually the red type since I like the color which I can't use if I'm making a very light-colored preparation (which I seldom do anyhow).
So just use what you have.
Had to look up that recipe- a bit much for my tastes, but you're putting a whole raw onion in there; unless you're a real onionomaniac you probably want as mild as you can find. Shallots might not be a bad way to go- the shallots usually available are actually a hybrid between a shallot and a mild onion, I think the italian torpedo onion- 5-6 oz. should be about right.
I put a larger sized pearl onion in. I would estimate one to be the size of a walnut.
A nod to nostalgia without being kitschy.
Story Behind Sin's Signature "Paper" Plate
Peak Summer Produce Uses
Is There a Right Way to Make a Tuna Melt?
We're Rolling Out the Best