Mystery solved. I know about white, yellow and red onions. I think they meant "brown the onion"
with the garlic, I always saute until they are clear, I don't really brown onion. Garlic gets bitter if it browns.
That make sense? Getting ready to make a batch now.
Let you know what I find out from Ross Bridgeford, he is the owner of the Alkaline Recipe Cook book and "liveenergized.com". |
