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

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5
votes
2answers
225 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 ...
4
votes
2answers
373 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 ...
9
votes
3answers
11k 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 ...
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 ...
8
votes
7answers
15k 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 ...
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 ...
13
votes
3answers
28k views

How do I sweat onions?

A recipe calls for me to sweat finely chopped onions. What do I do, and why?
16
votes
7answers
25k 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 ...
20
votes
4answers
7k views

What are the differences between different types of onions, and when do you use them?

I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
3
votes
1answer
289 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?
1
vote
2answers
950 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?
7
votes
5answers
12k 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 ...
5
votes
1answer
406 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
966 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 ...
15
votes
5answers
9k views

Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?

One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it means when a recipe says "until deep ...
5
votes
3answers
2k 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 ...
6
votes
4answers
18k 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?
2
votes
6answers
5k 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 ...
16
votes
1answer
21k views

How can I peel pearl onions quickly?

I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
6
votes
4answers
522 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
1k 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
955 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
790 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?
1
vote
1answer
316 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
340 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
1k 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 ...
4
votes
1answer
390 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
2k 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 ...
5
votes
2answers
6k 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 ...
1
vote
2answers
5k 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 ...
7
votes
3answers
2k 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 ...
0
votes
1answer
800 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?
15
votes
1answer
1k views

How do I cut a blooming onion?

A blooming onion is a deep fried onion which opens up during frying to resemble a flower. Obviously, I start with a giant onion. How do I cut it?
6
votes
5answers
5k views

Can you cook pickled onions?

Can you cook hot dishes with pickled onions? I've never seen a recipe which uses them hot, is this just because they don't taste good hot? What hot dishes might be appropriate to put pickled onions ...
7
votes
2answers
4k 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 ...
1
vote
2answers
1k 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 ...
9
votes
1answer
623 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
1k 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 ...
10
votes
3answers
3k 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
2k views

Cooked or caramalized onions in the refrigerator

How long can I store caramalized onions in the refrigerator?
0
votes
3answers
4k 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?
5
votes
2answers
4k 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
6k 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 ...
4
votes
3answers
1k 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
237 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 ...
2
votes
1answer
2k 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 ...