Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
0
votes
1answer
84 views
Is it safe to eat sauteed onions left at room temperature?
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 ...
-3
votes
0answers
57 views
Pickled Onions In Hot Dogs [closed]
I have tried using Pickled Onions: as an alternative to, Frying Fresh chopped Onions, which is time consuming and being a lazy cook, wanted to avoid all the hassle cleaning a, "Greasy" frying pan ...
6
votes
4answers
402 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 ...
2
votes
3answers
135 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?
2
votes
7answers
178 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
250 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
165 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
393 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 ...
9
votes
2answers
271 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
287 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
186 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
189 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
153 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
107 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
136 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
238 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
935 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
185 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 ...
2
votes
1answer
368 views
Vinegar softens the bite of raw onions?
This seems to always be the case for me. Any time I'm marinating a salad or pickling vegetables it always seems that the raw onion bite is very much diluted after soaking in vinegar. Is the vinegar ...
1
vote
2answers
535 views
Storing unused portion of red onion
I like the red onions in my toss salads. Seldom do i use a whole one, because they are usually so large and i want to know how can i keep the already cut onion from going bad. I have tried just ...
2
votes
6answers
1k views
Why do my onions keep burning?
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time.
They were on medium heat, and I put olive oil at the bottom of the ...
0
votes
1answer
359 views
Can garlic or onion stored in the fridge help to sanitize?
Can garlic or onion stored in the fridge help to sanitize? How to protect fridge from dangerous elements which can spoil stored food?
1
vote
2answers
797 views
Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
Should I use yellow onions, red onions or even a mixture of both to make the best onion soup?
I realise this is a subjective question, but is there any reason I shouldn't use red onions or is there ...
5
votes
2answers
2k views
Why did my French onion soup with 'red' onions come out tasteless and bland?
I usually make the French onion soup with white onions. The prodecure I normally use is as followed:
I slowly caramelize them on a low heat for around 40min.
Then I add some sugar, salt and oil ...
6
votes
2answers
1k views
What is the difference between caramelized onions and “crispy onions”?
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIOLENT reaction indicating that rather ...
15
votes
7answers
5k views
What can I substitute for onions?
I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish.
That said, so many recipes call for onion to be added. What can I use ...
1
vote
2answers
414 views
Salad onions — any way to make them sweet but not soft? [duplicate]
Possible Duplicate:
How do I tone down the intensity of raw onion?
I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but ...
7
votes
1answer
323 views
Why fry onions without oil and then add oil?
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
2
votes
2answers
363 views
Is it bad to cut onions and other vegetables on the same cutting board?
Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are regularly used to cut onions (or other ...
6
votes
6answers
5k views
How do I tone down the intensity of raw onion?
How can I tone down the intensity of raw onion?
Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in salad dish, or making dips with raw onion. ...
9
votes
3answers
699 views
What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses ...
2
votes
1answer
339 views
Cooked or caramalized onions in the refrigerator
How long can I store caramalized onions in the refrigerator?
0
votes
3answers
1k views
Fresh pearl onions vs frozen
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
4
votes
2answers
993 views
Is there any advantage to adding salt to onion while frying itself?
Is there any advantage to adding salt to onion while frying itself rather than adding it the last. My friends say it removes moisture from onion.
Is it true ? Why is removing moisture from onion ...
4
votes
1answer
1k views
How long can I keep sauteed onions in the fridge?
I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container in the fridge, so that I can skip the ...
5
votes
3answers
906 views
What is the correct onion to tomato ratio for North Indian masala sauce?
What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
4
votes
3answers
434 views
Foods other than onions that can be caramelized for a delicious result [closed]
Is there a way to caramelize foods other than onions and produce similar results?
3
votes
2answers
182 views
Looking for some advice on why brown bits burned
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and ...
3
votes
4answers
4k views
Why do you need to fry onions and garlic before adding other ingredients to a dish?
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock.
Is there a ...
3
votes
5answers
698 views
Which type of onion causes the least eye irritation
I am willing to forgo a little taste if I don't have to take 3 breaks while dicing an onion. Should I use red, white or yellow to minimize eye irritation. I have a small fridge/freezer so freezing ...
1
vote
1answer
607 views
Does caramelizing an onion increase its non-dietary fiber carbohydrates?
I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would ...
4
votes
1answer
1k views
Can Kebabs be frozen?
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed?
Is there a better way for me to ...
6
votes
1answer
4k views
Does aged onion/garlic turn green when frying?
I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something ...
12
votes
3answers
1k views
What's the best way to peel an onion?
I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.
Does anyone have any sure-fire tips on how to ...
6
votes
2answers
15k views
8
votes
3answers
29k views
Is it safe to eat sprouted onions?
I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / ...
1
vote
2answers
557 views
Best way to chop an onion? [duplicate]
Possible Duplicate:
A definitive method of dicing an onion
Do I first cut it in half or do I make crosswise incisions before chopping it? And what is the best knife to use?
5
votes
3answers
431 views
Sautéing big batch of onions
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan.
I am fed ...
7
votes
6answers
7k views
Cooking up onions, without oil
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
9
votes
2answers
902 views
Why sweat but not brown?
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
