Questions tagged [onions]
Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
223
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How to save a dish with an onion paste base which tastes like raw onion paste?
I was making a dish that requires the use of onion paste. Usually I'd fry the paste, but I had a bunch of other stuff that needed to be fried too, so I put that in first, and I guess by the time I ...
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How many times can vinegar (after soaking onions in it) be reused again for soaking the fresh onions?
How many times can same vinegar (after soaking onions in it) be reused again for soaking the fresh onions?
Do I need to take any special care w.r.t Vinegar for maintaining its freshness?
4
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2
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Making chili less oniony
I made chili last night and it is way too oniony. I know you can use potatoes to make things less salty; any advice on making already made food less oniony?
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1
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Enhancing garlic and tomatoes on toast [closed]
I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till the onions are brown. Then I add a tomato chopped into ...
3
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1
answer
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I'm making tomato sauce which never thickens
I tried the following recipe.
http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta
The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
3
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2
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Can onion based recipes such as bolognese be cooked in slow cooker?
Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook.
Can you simply put all the ingredients, including onion, for something like ...
25
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11
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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, ...
4
votes
1
answer
661
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Combating adverse effects of garlic and onions
I'm a huge fan of garlic and onions and seldom do I cook for myself without adding one of the two.
Recently, I've managed to come across a local garlic grower. The intensity of the taste is like ...
2
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1
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Vinegar softens the bite of raw onions?
This seems to always be the case for me. Any time I'm marinating a salad or pickling vegetables it always seems that the raw onion bite is very much diluted after soaking in vinegar. Is the vinegar '...
5
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2
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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
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6
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Why do my onions keep burning?
Twice now, I have burned my onions while heating them in a pan. I was just trying to caramelize them, and they burned every time.
They were on medium heat, and I put olive oil at the bottom of the ...
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1
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Can garlic or onion stored in the fridge help to sanitize?
Can garlic or onion stored in the fridge help to sanitize? How to protect fridge from dangerous elements which can spoil stored food?
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2
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Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
Should I use yellow onions, red onions or even a mixture of both to make the best onion soup?
I realise this is a subjective question, but is there any reason I shouldn't use red onions or is there ...
6
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2
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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 ...
7
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2
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What is the difference between caramelized onions and "crispy onions"?
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIOLENT reaction indicating that rather ...
21
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7
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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 ...
2
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2
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Salad onions -- any way to make them sweet but not soft? [duplicate]
Possible Duplicate:
How do I tone down the intensity of raw onion?
I like the taste of caramelized onions (I think Ruhlman's book had mentioned it was removing or changing the sulfur), but they ...
12
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1
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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 ...
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3
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Is it bad to cut onions and other vegetables on the same cutting board?
Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are regularly used to cut onions (or other ...
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8
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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. ...
18
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4
answers
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What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses ...
2
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1
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Cooked or caramalized onions in the refrigerator
How long can I store caramalized onions in the refrigerator?
0
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3
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Fresh pearl onions vs frozen
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
9
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3
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Is there any advantage to adding salt to onion while frying?
Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion.
Is it true? Why is removing moisture from onion ...
4
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1
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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 ...
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6
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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 ...
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3
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Foods other than onions that can be caramelized for a delicious result [closed]
Is there a way to caramelize foods other than onions and produce similar results?
3
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2
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458
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Looking for some advice on why brown bits burned
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and ...
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5
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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 ...
4
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2
answers
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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 ...
2
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1
answer
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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 ...
5
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1
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Can Kebabs be frozen?
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed?
Is there a better way for me to ...
8
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1
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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 ...
18
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4
answers
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What's the best way to peel an onion?
I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.
Does anyone have any sure-fire tips on how to ...
19
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4
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353k
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How much is a small/medium/large onion?
By size or weight - I never seem to know ...
23
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5
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Is it safe to eat sprouted onions? [duplicate]
I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / ...
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2
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Best way to chop an onion? [duplicate]
Possible Duplicate:
A definitive method of dicing an onion
Do I first cut it in half or do I make crosswise incisions before chopping it? And what is the best knife to use?
6
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3
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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 ...
10
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7
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Cooking up onions, without oil
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
14
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2
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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
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3
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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 ...
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5
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Which onions to use and how to cook them for an Indian curry recipe that specifies "fry until deep pink"?
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it means when a recipe says "until deep ...
3
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1
answer
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Do onion savers differ from other storage methods?
Santa got me an onion saver this year. It's essentially just a plastic container for a cut onion. Does this differ in any meaningful way from a plastic bag or Tupperware container? It seems a little ...
6
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3
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Ways to counter the burn of too many scallions?
Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the distinct burn of eating raw onion. Is ...
22
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2
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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 ...
7
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4
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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 ...
21
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1
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(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 ...
16
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1
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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 ...
3
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2
answers
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Removing the onion layers in an intact way without cooking them
I was wondering if there is a way to remove the onion layers in an intact way so they're not broken or damaged. I've done this before by slightly baking the onion until it softens
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7
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Why do you marinade steak with onions?
Most recipes call for onions when marinading steak, but...why?