Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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

0
votes
0answers
27 views

How can I cut onions without tearing? [duplicate]

Onions are good addition to many dishes for delicious taste, but cutting them can be frustrated when they make you "tears" all the time in your eyes. Does anyone know any tricks or tips to minimize ...
1
vote
3answers
159 views

How to remove onions smell from hands?

Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove odors from hands? Is it true?
8
votes
2answers
2k views

Is it bad to refrigerate cut up onions?

Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peeling? Also how can you tell if an onion ...
1
vote
1answer
98 views

Did I kill my chili's heat by processing the tomatoes and onions together?

I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and ...
3
votes
1answer
118 views

what difference does slow cooking onions with/without broth make?

I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in ...
0
votes
1answer
102 views

What is the maximum allowed temperature to cook onions saving the fructooligosaccharides?

Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this I have started eating raw onions but ...
17
votes
6answers
5k views

Is it ok to skip onions in a recipe?

so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions, their flavour, their texture etc. and I ...
3
votes
2answers
68 views

Pickled onion cider instead of pickled onions

I have been making pickled onions for years with no problems. I have recently bought pre peeled onions and find that in the pickle, these onions fizz in the jar. Why is this - the onions look ...
7
votes
2answers
2k views

Do onions help to sweeten tomato sauce?

I have a school project. We are to create a recipe of our own and also explain the effects of the ingredients used when cooking. I would like to know if adding onions to tomato sauce helps to ...
1
vote
1answer
84 views

Chicken breast in slow cooker

I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this just burn onto the crock pot with no liquid in or ...
0
votes
1answer
116 views

Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
6
votes
7answers
951 views

Getting rid of raw onion taste without the frying process?

I'm trying to find a reliable way to make a good base gravy for British Indian Restaurant (BIR) curry -- for those that don't know, this is essentially the adapted form of Indian curry cooking used in ...
40
votes
5answers
12k views

How to know when a recipe shouldn't contain onion/garlic?

When travelling at a campsite, our resident cook made a Bolognese, and for fun I asked the Italian campers what they thought about it (playing on the stereotype that they are serious about their food) ...
23
votes
1answer
5k views

Why stud an onion?

Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like cow's tongue, what difference would it ...
0
votes
0answers
28 views

Can I use frozen that have been frozen twice? [duplicate]

Can onions that have been frozen and thawed( due to a long power outage) be refrozen and still be safe to use?
1
vote
1answer
430 views

Red "white onion

Why would a vidalia onion be purple? It smelled felt and looked normal otherwise.
0
votes
0answers
107 views

Onion as a starter?

Looking to host a traditional Greek themed dinner (love the variety from vegan to meat dishes). I was informed serving an onion (quartered) with pita bread as a starter is traditional. Is this true?
27
votes
7answers
7k views

How to keep onions from sinking in a salad

How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.
25
votes
5answers
6k views

Is there a word for the flavour shared by onion, spring onion, shallot, leek, and chive?

Among the flavours of onions, spring onions, shallots, leeks, and chives there is one that they share. Is there a name for it?
0
votes
1answer
88 views

When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they ...
1
vote
2answers
1k views

Can you make stew without onions?

I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or grill so not a stew. What is the least ...
-1
votes
5answers
160 views

Need 2 raw chopped onions in cole slaw [closed]

Ruined my homemade cole slaw salad with 2 chopped yellow onions...very acidic and bad after taste. Recipe calls for the onions. How do I not ruin the salad the next time with the onions?
2
votes
4answers
2k views

How to get sour cream & onion potato chips flavor?

I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gives it this flavor? Is it simply MSG, or ...
4
votes
2answers
1k views

Difference between “Sweet” , “Yellow” ,“White” and “Chives”

So I am working on this recipe here. I have previously used this meal service, but I loved it so much I am making it again. But I don't want to pay for all the ingredients again. I have a small farm ...
6
votes
1answer
1k views

Can I make French onion soup with red onions instead of white?

All the white onions have been used for something else, all I have is the red onions, I would cook the red onions the same way, according to the directions, correct?
3
votes
2answers
325 views

How to cook young onions so that they melt?

I was at a restaurant yesterday and I was surprised to get young onions (sorry for the direct translation from French oignon nouveau en botte - I added a picture below) cooked as whole, but melting ...
9
votes
2answers
843 views

Why does my onion have very few, very thick layers, and a hollow center?

My girlfriend sliced into an onion this evening to find this, …this is weird to me. There are very few layers, the innermost layer was exceedingly thick, and it's hollow. For reference, I'm used to ...
1
vote
1answer
307 views

How long can blended onions stay relatively fresh?

I'm trying to get rid of textured vegetable protein taste. I usually blend onions, mix them with pre soaked TVP and bake resulting burgers right away. Now I'm thinking of leaving the mix of blended ...
5
votes
1answer
257 views

Fermented onions in orange juice took a long time to show activity - are they safe to eat?

I'm trying to ferment sliced red onions in orange juice with 6% salt. I used one tablespoon kimchi juice to start it. It was started Monday last week, but until yesterday (after a week), there weren'...
3
votes
1answer
561 views

Are shallots less gas-producing than yellow onion?

I realise the answer's probably subjective and might vary among individuals but in your experience, have you found cooking with shallots to be less 'gassy' than using yellow onions? I'm not allergic ...
1
vote
1answer
19k views

Is it safe to cook raw meat (beef) and veggies in the same pan?

Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I should be okay, right?
2
votes
2answers
512 views

Do people add onions when cooking meat via sous vide

I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect the texture of the meat?
1
vote
0answers
596 views

Too much onion!

I made the mistake of putting all of the chopped onion in my macaroni salad before testing it. Now the onion taste overwhelms all the other ingredients. Any easy way to tame down the onion taste?
6
votes
1answer
6k views

Which type of onion for homemade onion rings?

I've seen some recipes, like this one, but they don't specify which type of onion to use. What kind of onion is good for onion rings? E.g. is it better to use yellow or red, sweet or tart etc?
8
votes
1answer
8k views

What is 1 scallion?

When a recipe calls for 1 scallion / green onion / spring onion, what does it mean? Is it A (a bundle as sold), B (a bunch of connected shoots), or C (one shoot)? Usually I just ignore the count and ...
4
votes
3answers
408 views

How to release pungence out of onion for salads without cooking?

I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar ...
1
vote
1answer
411 views

Crunchy onions in soup?

I go to a food cart regularly and I've had this red lentil soup before but today I noticed that the minced onions were really crunchy but didn't taste strong as if they were raw. The lentils were soft ...
1
vote
0answers
58 views

Substitutes for onion and garlic [duplicate]

My husband had a heart attack. Quite a few of his medications have a prohibition on both onions (all types including chives, shallots, leeks, spring onions, powders, etc) and garlic. We both enjoy the ...
0
votes
2answers
484 views

Does sauteing onions produce alcohol or something similar to alcohol?

I came up positive on test for alcohol after eating sautéed onions. SCRAM bracelet recorded alcohol in my system from 5 pm to 7 am. I did not drink alcohol, or use alcohol to make the onions. I read ...
0
votes
2answers
198 views

Onion ring batter

I have a restaurant though I'm not a professional chef. In my restaurant we are planning to introduce onion rings with breadcrumbs as sides. Many recipe I found egg in batter but am confused the egg ...
3
votes
1answer
188 views

can onions be caramalized completely in the microwave? If so, how?

I've seen that you can precook onions in the microwave, discarding the liquid and then put them into a pan in order to quicken caramelizing process, with a bit of added fat of course to prevent ...
8
votes
3answers
1k views

Appropriate process for bulk sauteing onions?

In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce. In both cases, I used a large Le ...
13
votes
1answer
2k views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting with ...
2
votes
1answer
110 views

How do you accompany other veggies with caramelized onions?

I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots along the onions to the pot. Any idea ...
2
votes
1answer
189 views

Can you caramelize onions without using fat?

Serious Eats: caramelizing onions In this article the writer suggests slightly caramelizing table sugar and after that toss the onions in the caramelized sugar. My question is - wouldn't you need a ...
1
vote
1answer
918 views

Mixture of ingredients has a bitter taste

I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had an extremely bitter taste - what could be ...
2
votes
1answer
3k views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
36
votes
12answers
20k views

Why use onions in cooking?

Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try to pick them out of the food. Seeing that ...
1
vote
1answer
239 views

How do you finely dice an onion without crying? [duplicate]

This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion core, using the Gordon Ramsay technique and generally ...
19
votes
3answers
10k views

Onion and Garlic, a no-no?

I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine - thats an absolute no-no. You can use ...