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Questions tagged [onions]

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

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What are these 'Indian' little red onions, exactly?

The Indian market in my neighborhood carries these pictured onions. They have violet skin, white flesh, and light violet layer surfaces. Their flavor is about the same as spherical (ordinary to me) ...
ariola's user avatar
  • 755
1 vote
2 answers
259 views

Is it possible to keep onions in a room and avoid odors?

There is a kitchen without a porch or cabinet handy to store onions. How can I store onions in a way that doesn't cause odors in the kitchen? Is it even possible?
Jim's user avatar
  • 521
2 votes
1 answer
198 views

Why does crockpot caramelized onions usually work, but occasionally get weird chemical smells?

I've been making Crock-Pot caramelized onions for years, to freeze it in smaller chunks for later use. Three times out of four, the onions caramelize down in the Crock-Pot beautifully. But about one ...
Rebekah2020's user avatar
1 vote
2 answers
1k views

How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form. However, I am failing to find the correct amount I should add to 1 kg of poultry chicken. What is the ...
user366312's user avatar
0 votes
0 answers
146 views

Getting soft, but not sweet onions

Is there a way to cook onion soft, but have them retain the nutty flavor? Every time I cook them over low heat, they turn soft after a while. I want them to loose their crunchy texture, but not the ...
user2741831's user avatar
11 votes
1 answer
5k views

When is burning onions a good idea for cooking?

I saw this technique mentioned in this Youtube short where the chef makes a burnt onion shrimp curry. In my experience burning stuff is not a good move for making it taste good. Why did it apparently ...
Babu's user avatar
  • 1,137
4 votes
1 answer
2k views

At what temperature does onion burn?

Is there a temperature range on which onions turn into the black color with bitter taste? Excuse me if this can be found elsewhere on internet, but I am not sure where to look.
Babu's user avatar
  • 1,137
6 votes
1 answer
333 views

When you caramelise an onion are you really caramelising the sugars?

Similar questions have been asked previously, although none have specifically answered the question of whether true caramelisation really happens when 'caramelising' onions (sucrose & glucose ...
Dr Stu's user avatar
  • 213
2 votes
1 answer
303 views

Can I reuse my onion pickling solution? [duplicate]

I pickled white onions about 3 days back use an equal mix of vinegar and water with little salt and some garlic. I'm still going over the jar till today, and I was wondering if it'd be fine to pickle ...
Babu's user avatar
  • 1,137
0 votes
2 answers
3k views

Which vinegar is more suitable for pickling red onions? [closed]

I want to make pickled red onions, but I'm not sure which vinegar is more suitable - white vinegar or rice vinegar. From my research, white vinegar is the most common choice - it has a stronger, ...
uriyabsc's user avatar
  • 101
1 vote
2 answers
216 views

Onion garlic and covid

Had covid 3 yrs ago and haven’t been able to hand the smell or the taste. I need substitutes for recipes… I know there is a spice called asafetida that can be use and taste like onion and garlic but ...
Crystal's user avatar
  • 11
1 vote
1 answer
137 views

What is this sofrito/confit technique the chef from Mokonuts talks about?

The chef from Mokonuts refers to an onion sofrito/confit that is braised for 4-5 hours. What is this technique, where can I find more about it? https://www.cnet.com/health/how-to-make-the-best-tasting-...
Phil's user avatar
  • 11
8 votes
1 answer
2k views

Can you use the butter from frying onions to make the Bechamel for Soubise sauce?

Traditionally, onions are slowly braised in butter before being drained, puréed and added to a pre-prepared Bechamel sauce to make Soubise sauce. This seems a terrible waste of flavour, if you were to ...
Greybeard's user avatar
  • 6,140
4 votes
4 answers
3k views

How can I easily separate onion layers in diced chunks?

I often want a small portion of onion in the form of short pieces, one layer thick. I start by cutting a slice from the onion that is about the total amount needed. While it's a slice, the rings can ...
fixer1234's user avatar
  • 173
0 votes
4 answers
2k views

What's the best way to store the dark green tops of spring onions (scallions), specifically without them growing any further or turning yellow?

When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the lower white parts into ...
WackGet's user avatar
  • 914
5 votes
1 answer
288 views

Why do my sautee'd onions remove grill marks from my steak?

When I make steak, I sear it on the grill at high heat, then transfer to a pan of already cooking onions, mushrooms, butter to finish on low. Sometimes I've left it a little too long in the pan and ...
gator's user avatar
  • 327
0 votes
2 answers
144 views

What key skills are important when preparing onion and garlic

I was reading this column in the Guardian, where Yotam Ottolenghi and Noor Murad are answering questions from readers. One answer which made me pause is this one from Yotam Ottolenghi on key skills to ...
eirikdaude's user avatar
10 votes
2 answers
6k views

How to use dried onion flakes as a substitute for fresh onion?

In Poland, onions are very juicy. In addition to that, gas has low intensity. As a result, it takes a lot of time to sauté onions, and onions are almost impossible to deep fry on the pan. To fight the ...
user366312's user avatar
0 votes
2 answers
417 views

Can onion be eaten raw?

Can onion be eaten raw? I am not sure if it first has to be cooked.
Tim's user avatar
  • 2,161
1 vote
2 answers
373 views

Efficient method to peel onions? [duplicate]

How do you efficiently peel an onion, so both time and material wasted is minimized? The way I do it: I cut off the stem part farthest from the roots (which has to go anyways, and gives me a nice flat ...
AnoE's user avatar
  • 822
-2 votes
1 answer
359 views

Have they done something to onions recently? [closed]

Not long ago -- possibly less than a year -- I bought onions from the same store in Sweden, as medicine. I would chew on a segment so that my mouth "burned", and then wash it down with some &...
Mingura's user avatar
  • 11
1 vote
1 answer
147 views

Are there any recipes that begin with simmering aromatics rather than frying them?

It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flavour profile? I am picturing sautéing some shallots in ...
Julius Hamilton's user avatar
14 votes
8 answers
4k views

Substitute for onion sweetness?

I have a lamb stew recipe which I'm trying to adapt for my sister, who can't eat onions, garlic, or other alliums. Usually when I need to substitute for garlic or onion, I use a tiny amount of ...
Roddy of the Frozen Peas's user avatar
8 votes
1 answer
2k views

What type of onion is a "British Onion"?

I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onions, sweet onions, etc. We bought a bag of ...
Daddy Kropotkin's user avatar
0 votes
2 answers
269 views

How to get rid of raw onion smell while doing Gojju when forgotten to fry the onions

I forgot to fry the onions before grinding it. Now I have added the ground raw onions with masala to make semi liquid sambar(gojju), how do I get rid of raw smell? Should I keep heating the Bindi ...
chan's user avatar
  • 1
0 votes
1 answer
346 views

Why does my girlfriend love onions, but hate garlic? [closed]

So, my girlfriend absolutely loves garlic, but hates onion with a burning passion. I'm reading up on this - they're both allium vegetables, and that's cool and all. But why is she offended by onions, ...
EvangeliusAg's user avatar
4 votes
2 answers
10k views

Undoing the flavor effects of baking soda in cooking

I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love that trick. But I tried it now when I ...
Ink blot's user avatar
  • 573
2 votes
2 answers
597 views

Simmering, rather than caramelizing, onions (plus garlic and ginger)

I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer to spend 90 minutes, adding a bit of ...
Sam7919's user avatar
  • 787
5 votes
2 answers
718 views

Why cook octopus with an onion?

I've been following all the rule books on how to cook fresh/thawed octopus, specifically to "frighten" the octopus before cooking. The "frightening" is a quick 10 second bath in ...
Vickel's user avatar
  • 953
3 votes
2 answers
780 views

How to avoid onion sweetening when sautéing?

As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan. So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
FabioSpaghetti's user avatar
13 votes
4 answers
5k views

Does it matter if I sauté onions for high liquid foods?

Many (most?) recipes ask that you sauté onions before adding other ingredients when making soups, stews, or other dishes that contain lots of liquid (as opposed to something like a stir fry). I'm not ...
Ron Trunk's user avatar
  • 276
1 vote
2 answers
368 views

How do people make fried onions as an ingredient as opposed to a snack? Should I coat them with flour, milk, and spices?

A Pakistani dish I am learning to make calls for fried onions as an ingredient. The recipe says "golden fried onions" and later "fried onion paste", referring to the same thing. ...
Eddie Kal's user avatar
  • 433
0 votes
0 answers
110 views

How is this mashed onion paste called?

I usually make vinaigrette by adding typical ingredients (garlic, a mix of olive and oil, etc.) and mixing all that together with a blender. I once added (I am not sure why anymore) some onions to ...
WoJ's user avatar
  • 643
3 votes
4 answers
766 views

How does one glue together fried onions with an edible, savory adhesive?

I'd like to make a bar that consists of fried, crispy onions (also known as “Bawang Goreng”) that are glued together. The glue should be edible and savory. I wonder what the best recipe would be for ...
Max Muller's user avatar
44 votes
4 answers
50k views

Where does the green part of the scallion start and the white part end?

I've been using Hello Fresh for a while now and many of their recipes include the step: "Trim and thinly slice scallions, separating whites from greens." Looking at a typical scallion, I ...
Brian Nickel's user avatar
1 vote
1 answer
3k views

Alternatives to onion gravy

Whenever I cook a dish with either no meat, or when I can't get any of the juices from the meat, I tend to make a gravy based on onions. I'm wondering what alternatives there are to onion gravy. To ...
Paul Michaels's user avatar
4 votes
4 answers
647 views

How can I make onion tomato paste taste more punchy?

I batch pan-fried a paste of onions and tomatoes for using them in future dishes. I love the flavour of garlicy onions and tomatoes! How can I make their flavour stronger? I believe restaurants for ...
Mugen's user avatar
  • 927
36 votes
7 answers
39k views

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more ...
Definity's user avatar
  • 471
2 votes
2 answers
386 views

Is it normal for raw farm onions to smell like manure?

I bought onions from a truck passing the streets in Mexico and even after peeling the onions smell like manure all the way to the core. Is this normal? If so, why don't grocery store onions have ...
user5389726598465's user avatar
8 votes
2 answers
1k views

What are some ways to season that don't rely on garlic and onions?

I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic. What are some ...
Quddus George's user avatar
1 vote
2 answers
220 views

Chopped onion storage

I want to know how I can store chopped onions for 2 weeks? I have a cook-out coming up and I need to get ahead of things.
Ann's user avatar
  • 11
4 votes
2 answers
6k views

What would happen if I blended (liquified) onions and then reduced the result?

Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or something else?
Behacad's user avatar
  • 1,892
3 votes
1 answer
289 views

How to make good quality onion powder at home?

I chopped some onion and put it in an old gas oven. It had 3 issues: Some pieces or parts of pieces are burned while other pieces are still not dehydrated. It sticks with the bottom of the aluminum ...
user2824371's user avatar
2 votes
1 answer
164 views

Name for a flour-free onion sauce

I came across this in the context of low-carb chicken pie filling, in other words without a flour/roux base. Is there a name for a sauce that starts with low & slow-cooked onions? Asking for a ...
Rhys's user avatar
  • 123
0 votes
1 answer
321 views

Green spots on bullseye egg

I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it might be. I thought it could have come ...
Giorgio Vitanza's user avatar
0 votes
1 answer
2k views

Chopped onions in metal or plastic containers

Which preserves diced onions better? A plastic or metal container?? I'm trying to figure out which is a better storage container.
William Stoehs's user avatar
6 votes
3 answers
920 views

How can I make a large amount of caramelized onions for a french onion soup?

I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way: ...
user2813274's user avatar
2 votes
2 answers
1k views

Can I liquify/blend caramelized onions?

I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage. I intend to add wine to the sausage as ...
Behacad's user avatar
  • 1,892
6 votes
1 answer
9k views

Which part of green onions can we use in recipes?

For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
AngryBird's user avatar
0 votes
1 answer
4k views

How can I reduce the bitterness of onions? [duplicate]

Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
Marosh Fatima's user avatar

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