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
7answers
725 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 ...
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 ...
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?...
0
votes
3answers
158 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?
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 ...
4
votes
7answers
9k views

How to suppress bad breath after eating garlic or onion

How can I suppress bad breath after eating garlic or onion?
7
votes
1answer
887 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
116 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. ...
8
votes
4answers
634 views

How to best store scallions?

They always get wilted in the crisper pretty quickly. Is there a better way to store them?
0
votes
1answer
482 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 ...
6
votes
4answers
3k views

Reasons for Discarding the Core of the Onion When Chopping?

A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've never seen it done. From observation, it ...
15
votes
2answers
37k views

Why do red onions turn blue or green when cooking sometimes?

I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour! They still taste ok, but sure looks ...
2
votes
3answers
150 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
526 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 ...
16
votes
2answers
189k views

How much is a small/medium/large onion?

By size or weight - I never seem to know ...
1
vote
3answers
447 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
198 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 ...
0
votes
3answers
792 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-...
14
votes
4answers
9k 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 ...
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 ...
21
votes
11answers
191k views

How long should I keep a cut onion?

Since I only cook for one or two, I will tend to buy an onion and only use part of it, and then keep the rest in the fridge. Sometimes it will be a while before I use the rest. Is there any guidance ...
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 ...
3
votes
2answers
271 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?
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
348 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 ...
5
votes
2answers
254 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
642 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
7k 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
17k 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
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 ...
13
votes
3answers
34k views

How do I sweat onions?

A recipe calls for me to sweat finely chopped onions. What do I do, and why?
20
votes
4answers
8k 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
380 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
1k 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?
8
votes
5answers
14k 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
505 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
1k 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 ...
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 ...
8
votes
4answers
25k 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
3k 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
7k 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 ...
6
votes
4answers
679 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 ...
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
2k 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
7k 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
1k 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
373 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
379 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 ...