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

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8
votes
3answers
13k views

Is it safe to eat green onion slime?

I just harvested some scallions from the garden, where it's getting bit chilly (late November in Seattle). After chopping them, I realized that their insides were covered in a gelatinous, slippery, ...
5
votes
3answers
375 views

Why is it recommended to blanch onions before pickling them?

I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question as I'm asking now, but without any other ...
14
votes
8answers
32k 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. ...
1
vote
4answers
123 views

Is butter required to caramelize onions?

Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect? Or is butter what creates the ...
2
votes
1answer
45 views

Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?

I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green curry paste recipes I see, they say I have ...
1
vote
1answer
69 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
6
votes
3answers
6k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
4
votes
2answers
2k views

Storing unused portion of red onion

I like the red onions in my toss salads. Seldom do i use a whole one, because they are usually so large and i want to know how can i keep the already cut onion from going bad. I have tried just ...
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?
4
votes
2answers
3k 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 ...
0
votes
3answers
2k views

Is it safe to eat sauteed onions left at room temperature? [duplicate]

I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to ...
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 ...
5
votes
1answer
5k views

Substitute for Onion Powder

I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to ...
4
votes
1answer
6k 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 ...
4
votes
2answers
1k views

Making chili less oniony

I made chili last night and it is way too oniony. I know you can use potatoes to make things less salty; any advice on making already made food less oniony?
2
votes
2answers
114 views

How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
0
votes
0answers
58 views

Using minced onion instead of powder onion, will it change the expiration date of the final product?

I produce a product using onion powder which gives me 6 months before it expires. Will that 6 months decrease if I use fresh powder during the production? The cooking proccess includes pasteurizing ...
3
votes
5answers
49k views

Chopped onion versus dried minced onion

Can I use dried minced onion instead of chopped onion? I don't have onions and I have more than enough minced onion in my seasoning rack.
3
votes
1answer
70 views

how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?

How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with gram flour? Suggested time is usually ...
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 ...
12
votes
6answers
2k views

Can you develop an immunity to chopping onions causing tears?

I just chopped a particularly strong onion, I noticed some slight irritation but no tears. I realized then that onions haven't made me cry for years, decades even. I use all kinds of onions and take ...
5
votes
7answers
518 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
385 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
3k 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 ...
0
votes
3answers
120 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
299 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 ...
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?
6
votes
1answer
870 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
83 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
604 views

How to best store scallions?

They always get wilted in the crisper pretty quickly. Is there a better way to store them?
12
votes
5answers
90k views
0
votes
1answer
190 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
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 ...
14
votes
2answers
27k 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
125 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
265 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 ...
13
votes
2answers
131k views

How much is a small/medium/large onion?

By size or weight - I never seem to know ...
0
votes
3answers
289 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
159 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
364 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 ...
13
votes
4answers
6k 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
527 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
149k 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
958 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 ...
12
votes
3answers
100k 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 / ...
3
votes
2answers
193 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
57 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?
5
votes
2answers
1k views

Sauteing onions to the point of transparency - what is ideal?

Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually in books and shows about cooking, this ...
0
votes
1answer
105 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 ...
6
votes
2answers
306 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 ...