Have disciovered that putting into your dish different colors of onions adds to the taste!
And have discovered those big mild onions- i always use them now, in combination with chalots.
And garlic: i use squeezed garlic plus entire wedges still with the peel on- adds extra to the taste
Here's an example i have just cooked today: a reduced Ratatoille only with 2 kinds of peppers (the green one is my other new detectuon: Padron Peppers), 2 kinds of onions, the garlic as described, and 2 small tomatoes. Sweet paprika spice. Yummm-mmmy!
by simplemijnds