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
Can garlic or onion stored in the fridge help to sanitize? How to protect fridge from dangerous elements which can spoil stored food?
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 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
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 af
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
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 w
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, i
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 i
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
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?
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
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
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 bef
My mate always tells me to remove the germ (the center) from garlic and onions, especially if it's turning green. What are the pros and cons of the germs of the
I have a Hot Dog Stand. I use chopped onions every day, can I re use the left over chopped onions the next day? The onions are in a container that keep them col
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
I typically try to buy organic onions. Recently the only organic onions that are available are already peeled (i.e., have the outer papery skin removed). Why
I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all t
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?