Cooking Stack Exchange
Cooking Stack Exchange

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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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
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How can I reduce the bitterness of onions?

Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
Marosh Fatima
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Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
RealAnyOne
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When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they are golden brown and the add the pork. My doubt is…
vinod
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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 on another site about how cooking process of…
user50599
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Onion ring batter

I have a restaurant though I'm not a professional chef. In my restaurant we are planning to introduce onion rings with breadcrumbs as sides. Many recipe I found egg in batter but am confused the egg will get spoilt once we keep aside after frying a…
Jimshad Abdulla
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Looking for a substitute for onions

I love onions, but as an IBS sufferer, I find that it is one of my trigger foods and gives me diarrhea. Is there anything that I can put in recipes as a substitute?
user40163
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What can I use to replace onions on sauces?

Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
razenha
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How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum sealing and then blanching but to your point the heat transfer is dramatically reduced by…
Francis Kulbacki
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onion puree thickness

From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it always ends up quite thick after blending. I own 2 different (Though not particularly…
Goncalo
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Is it safe to eat sauteed onions left at room temperature?

I made a big pot of sauteed onions and garlic (~9 onions and a head and a half of garlic), and forgot to put it away overnight. It was probably off the fire for around 8-10 hours... Is it safe to keep? (Edit: Does it help that the onions and garlic…
clueless
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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?
J.Olufsen
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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?
Misty
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Which vinegar is more suitable for pickling red onions?

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, sharper flavor than rice vinegar, which is a little…
uriyabsc
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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 the freezer to use later in stock. The problem is…
WackGet
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