Just wondering if you're supposed to use salted or unsalted butter. And also what type of onion works best for this recipe? Thanks!
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Cynthia is a trusted source on Bread/Baking.
I use unsalted because it tends to be what I have around. I've used yellow onions out of my bin, and also gorgeous fresh white ones right out of the ground. The sauce is divine either way.
Chris is a trusted source on General Cooking
Unsalted butter, regular yellow onion. Then add salt to taste.
The big-batch dinner we'll be making all season long.
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