Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
7
votes
2answers
682 views
What can I use to flavor savory chicken stuffing instead of onion?
I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my savory dressing. Can ...
11
votes
4answers
3k 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 ...
3
votes
1answer
305 views
Do onion savers differ from other storage methods?
Santa got me an onion saver this year. It's essentially just a plastic container for a cut onion. Does this differ in any meaningful way from a plastic bag or Tupperware container? It seems a little ...
6
votes
3answers
224 views
Ways to counter the burn of too many scallions?
Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the distinct burn of eating raw onion. Is ...
13
votes
2answers
7k 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 ...
6
votes
3answers
2k views
Can Escallion be replaced by onion?
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.
My ...
15
votes
1answer
2k views
(Why) do onions taste sweeter when cooked at lower temperature?
I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the ...
14
votes
1answer
446 views
A definitive method of dicing an onion
It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful.
Could someone explain how I should ...
12
votes
10answers
4k views
What can I do with a bunch of onions?
I accidentally bought two huge bags of onions. What can I do with them before they spoil?
3
votes
2answers
185 views
Removing the onion layers in an intact way without cooking them
I was wondering if there is a way to remove the onion layers in an intact way so they're not broken or damaged. I've done this before by slightly baking the onion until it softens
4
votes
1answer
895 views
Why do you marinade steak with onions?
Most recipes call for onions when marinading steak, but...why?
10
votes
1answer
1k views
What happens to the flavour of meat when you cook it Star Anise with Onions?
What exactly is the chemical reaction that occurs when you cook Star Anise with Onions?
According to Heston Blumenthal doing this intensifies the flavour of meat.
Ultimately what I want to know is ...
11
votes
9answers
51k 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 ...
7
votes
2answers
1k views
Should my chicken sit in liquid as it roasts, or not?
For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
8
votes
3answers
447 views
How to best store scallions?
They always get wilted in the crisper pretty quickly. Is there a better way to store them?
15
votes
5answers
9k views
How can I store chopped onions in the fridge without the smell?
I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored ...
3
votes
3answers
574 views
Why are my caramelized onions dried out?
I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It seems that no matter what I do, they dry ...
4
votes
2answers
907 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 ...
3
votes
6answers
4k views
How to suppress bad breath after eating garlic or onion
How can I suppress bad breath after eating garlic or onion?
16
votes
1answer
8k 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?
4
votes
2answers
782 views
Will frozen pearl onions caramelize as easily as fresh ones will?
Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their caramelization?
10
votes
2answers
620 views
How to store Onion
I've just harvested onions from my garden. I have quite a few and should last me about 3+ months. What is the best way to prepare the onions for storage and how should I store them so they last as ...
6
votes
5answers
2k 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 ...
15
votes
1answer
865 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?
11
votes
2answers
5k views
17
votes
3answers
2k 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 ...
10
votes
3answers
20k views
8
votes
4answers
442 views
Can I freeze caramelised onions?
Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have a detrimental effect on them?
20
votes
6answers
701 views
How to caramelise onions?
Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much ...
5
votes
2answers
509 views
Is there a difference between green and spring onions?
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
6
votes
3answers
2k views
Can you freeze mirepoix?
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first?
Thanks!
154
votes
43answers
16k views
How can I chop onions without crying?
Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time.
Does anyone know any tips or tricks to help minimise the tears when ...
6
votes
5answers
727 views
Onion soup: How to chop the onion and what kind of cheese to put in it?
What is your preferred type of cut for the onion in onion soup?
And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?
