Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.

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2
votes
2answers
89 views

How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
0
votes
0answers
50 views

Using minced onion instead of powder onion, will it change the expiration date of the final product?

I produce a product using onion powder which gives me 6 months before it expires. Will that 6 months decrease if I use fresh powder during the production? The cooking proccess includes pasteurizing ...
3
votes
1answer
63 views

how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?

How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with gram flour? Suggested time is usually ...
11
votes
4answers
3k views

If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a ...
3
votes
1answer
254 views

Onion has yellow center. Is it safe to eat?

I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe to eat? Should I just throw the onion ...
0
votes
3answers
112 views

What can I use to replace onions on sauces? [duplicate]

Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
0
votes
2answers
282 views

How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your ...
6
votes
1answer
866 views

Barbecue sauce with onion

My husband is making barbecue sauce and putting chopped cooked onion in it. He made large amounts and stored some in mason jars and put them in the pantry; he put 3 squeeze bottles in the fridge. I'm ...
0
votes
0answers
75 views

How to upscale fried onion recipes for commercial production

I want to go into commercial production of fried onions but have not been able to find the right type of recipe. All the sites have given the recipe for a few servings but not on large scale. ...
5
votes
1answer
4k views

Substitute for Onion Powder

I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to ...
0
votes
1answer
177 views

Are my refrigerated pork chops & onions safe to eat?

I cooked pork chops with onions two days ago and refrigerated the leftovers pretty quickly. I checked it today and there was a lot of congealed fat around and over some of the onions (not submerged ...
2
votes
3answers
122 views

Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...
4
votes
2answers
228 views

Storing onions and potatoes in the same cellar

Potatoes and onions have the same storage guidelines: store them in a a well-ventilated area in the pantry. However, I have read that onions should be kept away from potatoes as onions will absorb ...
0
votes
3answers
278 views

Horizontal cuts when dicing an onion

Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?
1
vote
1answer
155 views

using somthing besides onion in recipies [duplicate]

So I was a cook and now I can be and have to reshape how I cook I became highly allergic to onions about 4 months ago and I'm having a hard time replacing them in so recipes I have tryed garlic but ...
2
votes
1answer
473 views

What's a good substitute of onion for someone with an onion allergy?

I am an Allium lover with a strong allergy to all Alliums. It is technically a sensitivity as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion ...
5
votes
1answer
855 views

Black layer in an onion

I just sliced an onion and found that there is a large section of one of the layers that's black. What is the black substance? Is it safe to eat? If not, is the rest of the onion safe to eat? The ...
0
votes
3answers
305 views

What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french term for the various ways to describe how to slice an onion. I'm looking for two terms, when you wish to have the onion sliced: with the grain, in the direction of ...
3
votes
2answers
187 views

Onion salad goes wet and bitter

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves ...
2
votes
0answers
57 views

What might be a flavor substitution for someone with an onion allergy? [duplicate]

I can't eat onions of any kind, from shallots, green onions, red, white, yellow, or purple. What might I use as a subtitute for flavor?
5
votes
2answers
918 views

Sauteing onions to the point of transparency - what is ideal?

Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually in books and shows about cooking, this ...
0
votes
1answer
101 views

onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after ...
6
votes
2answers
302 views

How to make uncooked onion digestable?

I have a problem with uncooked, sliced onion making me and other people feel uncomfortable in the stomach, sometimes whole night. However, when I eat tacos out in restaurants that never happens. Is it ...
9
votes
3answers
10k views

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and ...
4
votes
2answers
339 views

Frozen onions in root cellar

My root cellar froze while I was away as we had extended single digit temperatures, which was not normal at all and we broke all temperature records. Now I have a whole basket of frozen onions and ...
1
vote
3answers
4k views

What is the difference between saute and caramelizing toppings?

I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering to grill up some onions and saute the ...
2
votes
2answers
3k views

Preserving Onions

Here the onion prices shoot up to exorbitant (1000% increase) levels every year and this year it has hit a crisis level , hence it would be nice to preserve them when they are cheap. One way is to ...
12
votes
6answers
2k views

Can you develop an immunity to chopping onions causing tears?

I just chopped a particularly strong onion, I noticed some slight irritation but no tears. I realized then that onions haven't made me cry for years, decades even. I use all kinds of onions and take ...
5
votes
2answers
222 views

Beer Battered Onion Rings — what makes them look shiny?

I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...that they are usually shiny. Is it an ...
3
votes
5answers
45k views

Chopped onion versus dried minced onion

Can I use dried minced onion instead of chopped onion? I don't have onions and I have more than enough minced onion in my seasoning rack.
3
votes
1answer
277 views

Can I use chopped white onion instead of pearl onion?

I'm making mustard pickles and it calls for pearl onions. Can I use white onions chopped up?
5
votes
1answer
397 views

When should you sweat mirepoix, and when should you sauté it?

The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it. Most recipes I've found say to sauté it, ...
2
votes
1answer
920 views

For how long should I cook onion paste?

I followed a recipe the other day that involved cooking "Onion Paste" till Golden Brown. There were no details on how to make it so I assumed it was just "Take the onions and make a puree". I cooked ...
0
votes
3answers
2k views

Is it safe to eat sauteed onions left at room temperature? [duplicate]

I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to ...
6
votes
4answers
17k views

What's the difference between green, white, and red onions?

Being a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes. I have seen green onions and white onions in the market ...
3
votes
3answers
2k views

Too much onion flavor in dip

I've just made a cream cheese, mushroom and onion spread and the onion flavor is way too strong. Is there any way I can reduce it by adding something?
5
votes
7answers
505 views

What kind of onions for dal?

I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ...
6
votes
4answers
494 views

Is there a reason to peel onions for storage or sale?

I typically try to buy organic onions. Recently the only organic onions that are available are already peeled (i.e., have the outer papery skin removed). Why is this being done? Presumably there ...
3
votes
3answers
4k views

Which parts of a spring onion should I use in a pasta salad?

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, ...
4
votes
2answers
2k views

Can I reuse chopped onions?

I have a Hot Dog Stand. I use chopped onions every day, can I re use the left over chopped onions the next day? The onions are in a container that keep them cold all day long. Some days the onions ...
10
votes
2answers
994 views

Need to remove germ from garlic or onion?

My mate always tells me to remove the germ (the center) from garlic and onions, especially if it's turning green. What are the pros and cons of the germs of these plants?
2
votes
1answer
4k views

slimy red onion

I purchased a red onion yesterday, sliced it open and noticed that it felt slimy on the red skin of one of the exposed inner layers. I've never noticed that before. Is that normal, or has the onion ...
1
vote
1answer
927 views

How to save a dish with an onion paste base which tastes like raw onion paste?

I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I ...
1
vote
1answer
765 views

How many times can vinegar (after soaking onions in it) be reused again for soaking the fresh onions?

How many times can same vinegar (after soaking onions in it) be reused again for soaking the fresh onions? Do I need to take any special care w.r.t Vinegar for maintaining its freshness?
4
votes
2answers
1k views

Making chili less oniony

I made chili last night and it is way too oniony. I know you can use potatoes to make things less salty; any advice on making already made food less oniony?
1
vote
1answer
309 views

Enhancing garlic and tomatoes on toast [closed]

I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till the onions are brown. Then I add a tomato chopped into ...
3
votes
1answer
336 views

I'm making tomato sauce which never thickens

I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
3
votes
2answers
988 views

Can onion based recipes such as bolognese be cooked in slow cooker?

Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook. Can you simply put all the ingredients, including onion, for something like ...
8
votes
2answers
12k views

Is it safe to eat green onion slime?

I just harvested some scallions from the garden, where it's getting bit chilly (late November in Seattle). After chopping them, I realized that their insides were covered in a gelatinous, slippery, ...
4
votes
1answer
387 views

Combating adverse effects of garlic and onions

I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two. Recently, I've managed to come across a local garlic grower. The intensity of the taste is like ...