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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.

Onions are a white or yellow root vegetable with a sharp sulfur taste when raw. When cooked, they can develop a darker color and sweeter flavor. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient. Questions about dishes which include onion, but are not focused on onion, should not use this tag.

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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 fat like butter to transfer heat from the pan to…
Bar Akiva
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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 added an avocado and a packet of stevia to the…
Marie Anders
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Removing pungency from onions

I am from Gujarat,India.at restaurants in my city,they provide raw sliced onion as condiment.it tastes really sweet and not at all pungent. How can I remove pungency from onion?I tried soaking them in cold water but they become wet and I just want…
Sandeep
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Why cook onion with chicken? Is it just for taste?

In some of the chicken chili recipes I use, the recipe says to cook (or sauté rather) chopped onion with the chicken. Is that only because onion adds a certain taste? Or does this process do something more?
Alexander Bird
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How do I save my curry with too much of a raw onion smell?

I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry so I can use it for the party?
chulbally
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Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter what, the chef doesn't want to tell me his…
Noldor130884
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What are the official names for slicing an onion from pole-to-pole or cross-pole?

There must exist some french (or other culinary) term for the various ways to describe the different directions to slice an onion. I'm looking for two terms: Slicing across the grain, perpendicular to the poles, parallel to the equator, along the…
beausmith
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What might be a flavor substitution for someone with an onion allergy?

I can't eat onions of any kind, from shallots, green onions, red, white, yellow, or purple. What might I use as a subtitute for flavor?
Sandy Ave
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Preserving Onions

Here the onion prices shoot up to exorbitant (1000% increase) levels every year and this year it has hit a crisis level , hence it would be nice to preserve them when they are cheap. One way is to caramelize and preserve them, how long such…
bread101
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What do you use to make tzatziki? Onions, garlic, or both?

I found tzatziki sauce in a supermarket. If I recall correctly, the ingredients listed on the package included onions. I then read on Internet that tzatziki sauce is made with garlic. What do you use to make tzatziki, onions, garlic, or both?
apaderno
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slimy red onion

I purchased a red onion yesterday, sliced it open and noticed that it felt slimy on the red skin of one of the exposed inner layers. I've never noticed that before. Is that normal, or has the onion gone bad?
kmote
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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 added the onion paste there wasn't much oil left and…
elssar
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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 'cooking' the onions in a way, or are the…
wootscootinboogie
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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 an advantage to using a combination of onions?
Danger Fourpence
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Salad onions -- any way to make them sweet but not soft?

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 are sometimes too soft for salads. What are good…
gatoatigrado
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