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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.

217 questions
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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
dassouki
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Are shallots less gas-producing than yellow onion?

I realise the answer's probably subjective and might vary among individuals but in your experience, have you found cooking with shallots to be less 'gassy' than using yellow onions? I'm not allergic to alliums but I become very gassy from them.…
Jude
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How to release pungence out of onion for salads without cooking?

I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I noticed that, when used, red wine vinegar does more to soften the uncooked union and seems to…
amphibient
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can onions be caramalized completely in the microwave? If so, how?

I've seen that you can precook onions in the microwave, discarding the liquid and then put them into a pan in order to quicken caramelizing process, with a bit of added fat of course to prevent sticking. Unfortunately, I've further cooking in the…
Jesse Cohoon
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Why would I add garlic to a recipe after onion with such a small time difference?

I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an additional one minute. After this, the liquids and most of…
renesis
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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 up and turn crispy as they brown. The flavor is…
kecoman
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Onion has yellow center. Is it safe to eat?

I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe to eat? Should I just throw the onion away?
aug
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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 matter how much I wash them, and spray water…
CaptainCodeman
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Onion salad goes wet and bitter

I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garnished with mint leaves, coriander leaves and a pinch of garam masala. I tried to make it…
Goncalo
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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 portobello mushrooms. When I made the mushrooms and…
Josh Powell
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Can I use chopped white onion instead of pearl onion?

I'm making mustard pickles and it calls for pearl onions. Can I use white onions chopped up?
Cascabel
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For how long should I cook onion paste?

I followed a recipe the other day that involved cooking "Onion Paste" till Golden Brown. There were no details on how to make it so I assumed it was just "Take the onions and make a puree". I cooked it for like 10 minutes but it did not change…
Asdfg
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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?
manlyhi48
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Which parts of a spring onion should I use in a pasta salad?

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, slender green tops, or the small white bulb, or both?
Andrew Grimm
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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 and bacon still clearly taking about half of the…
Eric
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