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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20
votes
8answers
81k 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. ...
257
votes
20answers
43k 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 ...
5
votes
5answers
18k views

What's a good substitute for onion for someone with an onion allergy? [duplicate]

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 ...
11
votes
3answers
23k 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?
23
votes
11answers
272k 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 ...
16
votes
1answer
1k views

A definitive method of dicing an onion

It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful. Could someone explain how I should ...
22
votes
4answers
11k views

What are the differences between different types of onions, and when do you use them?

I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...
27
votes
6answers
4k views

How to caramelise onions?

Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much ...
20
votes
1answer
11k views

(Why) do onions taste sweeter when cooked at lower temperature?

I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the ...
13
votes
5answers
28k views

Why do you need to fry onions and garlic before adding other ingredients to a dish?

I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock. Is there a ...
12
votes
4answers
52k views

What's the difference between green, white, and red onions?

Being a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes. I have seen green onions and white onions in the market ...
22
votes
11answers
108k 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, ...
21
votes
7answers
46k views

What can I substitute for onions?

I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish. That said, so many recipes call for onion to be added. What can I use ...
21
votes
12answers
131k 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 ...
6
votes
3answers
10k 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 ...
14
votes
3answers
65k views

How do I sweat onions?

A recipe calls for me to sweat finely chopped onions. What do I do, and why?
12
votes
2answers
5k 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?
8
votes
1answer
18k views

Does aged onion/garlic turn green when frying?

I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something ...
7
votes
4answers
17k views

Can Escallion be replaced by onion?

Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions. My ...
41
votes
12answers
28k 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 ...
8
votes
2answers
7k views

Should my chicken sit in liquid as it roasts, or not?

For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
10
votes
1answer
1k views

Why fry onions without oil and then add oil?

In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
11
votes
2answers
2k views

How to store Onion

I've just harvested onions from my garden. I have quite a few and should last me about 3+ months. What is the best way to prepare the onions for storage and how should I store them so they last as ...
6
votes
3answers
4k views

Sautéing big batch of onions

So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan. I am fed ...
3
votes
3answers
25k views

What is the difference between saute and caramelizing toppings?

I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering to grill up some onions and saute the ...
3
votes
7answers
228k 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.
2
votes
1answer
6k views

Cooked or caramalized onions in the refrigerator

How long can I store caramalized onions in the refrigerator?
23
votes
4answers
15k 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 ...
23
votes
7answers
249k views

Are Chives and Green Onions the same thing?

Is it OK to substitute one for the other?
9
votes
6answers
32k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
7
votes
2answers
2k views

What can I use to flavor savory chicken stuffing instead of onion?

I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my savory dressing. Can ...
6
votes
7answers
4k 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 ...
5
votes
2answers
4k 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 ...
4
votes
1answer
13k views

How long can I keep sauteed onions in the fridge?

I'm a working mom, so I'm always trying to find ways to cut down on cooking time. My newest trick is to saute a huge batch of onions and keep it in a container in the fridge, so that I can skip the ...
4
votes
2answers
18k 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 ...
3
votes
3answers
3k views

Why are my caramelized onions dried out?

I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It seems that no matter what I do, they dry ...
3
votes
3answers
7k views

Too much onion flavor in dip

I've just made a cream cheese, mushroom and onion spread and the onion flavor is way too strong. Is there any way I can reduce it by adding something?
2
votes
1answer
5k views

Does caramelizing an onion increase its non-dietary fiber carbohydrates?

I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content. I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would ...
2
votes
1answer
7k 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 ...