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

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8
votes
3answers
647 views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
13
votes
1answer
867 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...
2
votes
1answer
70 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
2
votes
1answer
116 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
1
vote
1answer
75 views

Mixture of ingredients has a bitter taste

I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had an extremely bitter taste - what could be ...
2
votes
1answer
144 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
32
votes
12answers
10k views

Why use onions in cooking?

Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try to pick them out of the food. Seeing that ...
1
vote
1answer
96 views

How do you finely dice an onion without crying? [duplicate]

This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion core, using the Gordon Ramsay technique and generally ...
15
votes
2answers
5k views

Onion and Garlic, a no-no?

I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use ...
2
votes
1answer
125 views

Why would I add garlic to a recipe after onion with such a small time difference?

I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an ...
2
votes
3answers
199 views

How can I remove moisture from my onions?

Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too ...
1
vote
2answers
68 views

Plain Greek yogurt with finely chopped green onions dip

I am doing a 21 day challenge and I am making a Greek yogurt and finely chopped green onion dip and I need something to subsitute green onions with. What can I use that is very similar to it?
4
votes
2answers
178 views

Cooling cooked onions before adding to raw mince

In Masterchef The Professionals (season 8 episode 11), Marcus Wareing demonstrates his skills test and cooks a burger. In the process, he rapidly cools the onions after sweating them by placing them ...
4
votes
1answer
827 views

Green and white mold on dry part of onion only. What to do?

My girlfriend and I purchased a bunch of red onions and then went a week or two without using them. When we went to use them last night, we discovered that most of them had grown lots of green and ...
0
votes
2answers
103 views

What is the right temperature for deep-frying?

I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right frying, because I want to keep the oil as ...
0
votes
0answers
34 views

Looking for a substitute for onions [duplicate]

I love onions, but as an IBS sufferer, I find that it is one of my trigger foods and gives me diarrhea. Is there anything that I can put in recipes as a substitute?
2
votes
0answers
13 views

Removing pungency from onions [duplicate]

I am from Gujarat,India.at restaurants in my city,they provide raw sliced onion as condiment.it tastes really sweet and not at all pungent. How can I remove pungency from onion?I tried soaking them in ...
2
votes
2answers
356 views

Why cook onion with chicken? Is it just for taste?

In some of the chicken chili recipes I use, the recipe says to cook (or sauté rather) chopped onion with the chicken. Is that only because onion adds a certain taste? Or does this process do something ...
6
votes
3answers
1k views

Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other ...
1
vote
4answers
321 views

Is butter required to caramelize onions?

Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the ...
3
votes
2answers
162 views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
2
votes
2answers
1k 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
80 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
173 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
5k 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 phrase?...
3
votes
1answer
1k 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
162 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
1k 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 ...
7
votes
1answer
888 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
120 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. ...
7
votes
1answer
14k 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
522 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
152 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
552 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 ...
1
vote
3answers
452 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
199 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 ...
1
vote
2answers
2k views

How to remove dirt from inside green/spring onions?

I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No ...
2
votes
1answer
1k 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
2k 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
858 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 pole-...
3
votes
2answers
274 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
58 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?
6
votes
2answers
3k 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
136 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 blending....
6
votes
2answers
357 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 ...
12
votes
3answers
23k 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
675 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 ...
2
votes
3answers
8k 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
5k 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
5k 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 ...