Hi Mouse - thanks so much for sharing this recipe. I remember The Romagnoli's Table - good show, and available to us cooks and bakers way before the Food Network was born. As for onions - I use sweet or Vidalia onions, and I sauté them until golden but still a bit crunchy. The cooking both releases their juices, and concentrates their flavor. Try it sometime - I think you'll be pleased. PJH

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