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 ...
Is it OK to substitute one for the other?
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?
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 ...
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?
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
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 ...
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?