Just what is a Gougère anyway?

The Cook's Enclyclopedia of VEGTABLES by Christine Ingram caught my eye when I was at MEL looking for more reading material. The pictures are eye candy and the recipes are interesting. I made several things including the Cauliflower and Mushroom Gougère , a gougère according to Wikipedia is a savory choux pastry with cheese. This recipe was extremely tasty and I am planning on making it again.
I think Ms Ingram is British or at least she isn't American, because some of her cooking terms confused me or at least amused me a bit. She uses African terms for things like yucca and malanga, but if you already cook with these items they are easily identified.
Unfortunately, I think her proofreader either missed a few things or isn't a cook. The Borscht recipe, for example, she specifies one large onion in the ingredients section but the next time she mentions the onion she tells you to "add the onion, fry for 2-3 minutes". Umm, shouldn't the onion be diced, chopped or sliced before you fry it? Surely, she doesn't want you to fry a whole onion? How would you do that, roll it around in the pan? I've made Borscht before so I chose to grate the onion in the food processor before frying it.
I probably would never buy this book because there aren't enough recipes included, but it is pretty and the recipes that I made were tasty including the Borscht. If you find it in your library you might give it a try, especially if you are trying to add more vegetables to your diet. If you make one of the recipes for loofas, I would be interesting in knowing how they taste.