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

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13
votes
7answers
20k 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. ...
10
votes
3answers
2k 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
1k views

Cooked or caramalized onions in the refrigerator

How long can I store caramalized onions in the refrigerator?
0
votes
3answers
3k 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
3k 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
4k 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 ...
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 ...
4
votes
3answers
879 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
222 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 ...
7
votes
5answers
9k 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
2k 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 ...
2
votes
1answer
1k 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
4k 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
7k 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 ...
13
votes
4answers
5k 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 ...
11
votes
2answers
85k views

How much is a small/medium/large onion?

By size or weight - I never seem to know ...
12
votes
3answers
72k 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
805 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
1k 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
7answers
12k 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 ...
12
votes
2answers
2k 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?
7
votes
2answers
1k 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 ...
13
votes
5answers
7k 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
401 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
281 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 ...
14
votes
2answers
20k 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
3k 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
4k 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 ...
15
votes
1answer
582 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 ...
3
votes
2answers
220 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
2answers
2k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
11
votes
1answer
3k 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 ...
20
votes
11answers
117k 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
2k 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
523 views

How to best store scallions?

They always get wilted in the crisper pretty quickly. Is there a better way to store them?
16
votes
7answers
29k 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
947 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 ...
6
votes
4answers
2k 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
7k 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
18k 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
1k 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?
11
votes
2answers
1k 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
4k 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
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?
13
votes
3answers
23k 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
5k 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
4answers
70k views

Are Chives and Green Onions the same thing?

Is it OK to substitute one for the other?
8
votes
4answers
722 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?
22
votes
6answers
890 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 ...
6
votes
2answers
6k 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?