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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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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 ...
7 votes
8 answers
5k 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 ...
1 vote
1 answer
205 views

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) ...
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?
42 votes
5 answers
17k 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) ...
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?
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 ...
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 ...
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 ...
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 ...
4 votes
3 answers
17k views

How to remove dirt from inside green/spring onions?

I love spring onions (I believe they're called green onions in the US); I use them in salads and to add flavor. The problem is, whenever I get them from the supermarket, they're filled with dirt. No ...
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 ...
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.
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 ...
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 ...
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, ...
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 ...
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 ...
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-...
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 ...
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 ...
14 votes
7 answers
23k 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 ...
11 votes
2 answers
6k 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 ...
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 ...
24 votes
6 answers
25k 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 ...
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 ...
0 votes
2 answers
1k 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 ...
9 votes
6 answers
22k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
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 ...
6 votes
2 answers
13k views

Why did my French onion soup with 'red' onions come out tasteless and bland?

I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min. Then I add some sugar, salt and oil ...
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.
21 votes
7 answers
186k views

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and ...
10 votes
4 answers
39k 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 ...
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 ...
11 votes
7 answers
46k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
-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 &...
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 ...
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 ...
1 vote
1 answer
2k 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
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.
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 ...
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 ...
265 votes
21 answers
47k 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 ...
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, ...
2 votes
2 answers
5k views

I've put too much onion on my macaroni salad and it overwhelms other ingredients. Is there a way to tame down the onion taste?

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?
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 ...
22 votes
2 answers
124k 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
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 ...
14 votes
2 answers
7k views

Why sweat but not brown?

Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
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?

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