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Can't comment directly due to rep limit, but I'm not sure Ryan Elkins above is correct. I'm fairly certain both allinase and LFS are found throughout the layers, though the "core" might contain a higher concentration. Certainly there's no gas contained in the central bulb. There's a couple of basic strategies for avoiding eye irritation: Avoid breaking ...


The tearing of the eyes is a result of enzymes that form a sulpherous gas when the onion is cut (concentrated inside the inner core or bulb of the onion) being released into the surrounding air. You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the "core". This is kind of a pain and means you are ...


The best thing to do is very simple: use a very sharp knife and cut them quickly. This causes a minimal amount of the gases in the onions to be released. As for "tricks", I find that placing a candle by the cutting board to burn off some of the gases released helps for me.


Stick it in the freezer for half an hour first. I just discovered this by accident (I went to get bacon out of the freezer and absent-mindedly put the onion I was holding in the freezer at the same time!)


As per Alton Brown: cut near an open flame use a very sharp knife See Good Eats Moment - Cutting an Onion As per my father (addendum): make sure the onions are cold hang a piece of bread from your mouth. I've never tried it, but according to him it works. YMMV of course...


I would suggest French Onion Soup; at least, it's great for the season.


When I use fresh onions, we store the unused parts for up to a week in our fridge in either a ziploc or a sealable rubbermaid-style container. For particularly pungent onions they go in the crisper drawer to keep the smell from being too strong in the rest of the fridge, but usually they're just on one of the shelves. Stilltasty says 2-3 days but my ...


Caramelize and then freeze them for use as: Burger toppings Baked or twice-baked potato toppings Pizza toppings Anything else you can think of Roast other vegetables such as green beans, broccoli, or cauliflower and add sliced onions in with them Use them in stock (vegetable or, if you have chicken or beef bones on hand, meat)


Leeks can provide some of the same flavors as onions, but the flavors are lower intensity than onions.


Cut the sprout end off. Place the cut end on the board, slice the onion in half vertically (i.e. place your knife on the root and cut down) If the outer skin layer is nice and thick, pull it off from one corner. Repeat on other half. If the outer skin is papery, pull it and one layer of onion flesh off from one corner. Repeat on other half. If the first ...


I chop them in half, then run them under the tap, then finish them off. This seems to get rid of most of the crying-chemical for long enough for me to finish anyway.


Onions The more you cook an onion, the sweeter it is going to get; heat breaks down the volatiles and complex starches and converts them to sugars. When an onion is completely brown then it is basically caramelized. The point of sweating onions is to draw out some of the pungency, but not all. If you cook them 'til they're brown (caramelized) then they ...


Dicing onions is the act that takes the most time and cutting and so it likely to cause the most tearing. Here is my technique, and I can dice literally 15 onions before my eyes start to tear up. Cut the onion in half, laying the cut sides down. This will keep the gases from escaping while you gut the first half. Slice long longitudinal cuts, leaving the ...


The choice of one onion over another is really going to come down to personal preference based on color and flavor. Red and white onions are usually milder in flavor than yellow onions which is the reason they're often the choice for hamburgers and sandwiches. Yellow (sometimes referred to as "Spanish") onions tend to have a more pungent flavor. Sweet ...


Dump pearl onions (with skin) into boiling water (on high heat) Bring water back to boil After 1-2 mins, take the onions out, and dump them in cold water (or ice bath) After 1-2 mins, take the onions out of cold water Take an onion, hold it between your index finger and thumb, and squeeze. The onion will pop right out of the skin. Repeat this step for each ...


The pigments that give onions the colour behave like a litmus test. They are red in the naturally acidic onion. They turn green/blue in an alkaline environment. It sounds like when you cooked the beans it created that alkaline environment to cause the colour change. See Here.


Cutting them underwater is a little difficult but is the best technique I have tried


Low and slow is the only way to go, I'm afraid. You can add some broth and simmer them down (as opposed to just cooking them in oil) but make sure you add little enough that it will all evaporate...Don't want to be pouring off flavor.


First, finely chop the onions. This makes them smaller, faster-cooking, and less of a textural presence in the dish. Do it by cutting straight through the poles of the onion, resulting in two halves. Then chop off the knobs and peel off the outer layer. Run the knife 8 or 9 times along the vertical (from pole to pole), but don't sever one end completely. ...


First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel. Stand your onion on one of the now-flat ends. Chop in half with your chef's knife. Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width ...


Sauteed onions can provide both caramel flavors (from the sugars in the onions) and Maillard reaction compounds, depending on how they are sauteed. Thus onions can supply a range of "umami" flavors for soup which otherwise you need to get through roasting animal bones and other tissue (e.g. brown veal stock). Of course, even beef stocks often add onion as ...


I regularly store chopped onion in my refrigerator (or at least halves & quarters). I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point ...


Sure, but the rest of the onion gets mushy and unpalatable after they've grown for a bit. Some people eat the sprouts; they have a lot of protein, so they're popular with vegans and other protein challenged groups.


Two things control the "sharpness" of onions: variety and age. While certain varieties of onions are sharper than others (i.e. Reds, walla-walls and vidalias are sweeter), any onion which has been in storage too long is going to be sulphurous and sharp-tasting. Since it's January now, that's going to be pretty much all onions. Since onion sharpness comes ...


With the exception of dishes with "onion" in their names, more often than not you can omit onion as an ingredient. My advice would be to first try leaving the onion out entirely, see how the dish is. If it is missing something, then experiment with: Onion powder: see how much you can get away with before your audience notices. Garlic: add more to ...


To clarify a little, there are several ways you can cook onions. You could be trying to get them to turn translucent. In which case, you can cook over medium heat, stirring frequently. This will take somewhere around 5 minutes. Preheating the pan isn't really required (especially if using a non-stick pan). If they start to brown, turn down the heat. You ...


America's test kitchen did a segment on this where they tested out a number of different methods including the various folk remedies that people claim works. The only method that they found to reliably work was wearing goggles (you can even buy special goggles specifically made for cutting onions). I don't know if they tested the open flame method or not. ...

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