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

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17
votes
8answers
44k 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
1k 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
7answers
8k 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
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?
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
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 ...
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
28k 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
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 ...
12
votes
5answers
90k views

Are Chives and Green Onions the same thing?

Is it OK to substitute one for the other?
8
votes
4answers
779 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?
23
votes
6answers
966 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 ...
7
votes
2answers
11k 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
4k views

Can you freeze mirepoix?

Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
202
votes
19answers
28k 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
1k 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?