What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top?
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
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
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?
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
Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have
Is it OK to substitute one for the other?
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 decide
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 sau
A recipe calls for me to sweat finely chopped onions. What do I do, and why?
A blooming onion is a deep fried onion which opens up during frying to resemble a flower. Obviously, I start with a giant onion. How do I cut it?
Can you cook hot dishes with pickled onions? I've never seen a recipe which uses them hot, is this just because they don't taste good hot? What hot dishes mig
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
Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their carame
I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
How can I suppress bad breath after eating garlic or onion?
A cook I know always discards the core of the onion when chopping it. Is there any reason for this? In professional demonstrations and cooking classes, I've n
I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It s
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 th
They always get wilted in the crisper pretty quickly. Is there a better way to store them?