Being a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes. I have seen green
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 probabl
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 ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it.
I'm making mustard pickles and it calls for pearl onions. Can I use white onions chopped up?
Can I use dried minced onion instead of chopped onion? I don't have onions and I have more than enough minced onion in my seasoning rack.
I'm working on a beer battered onion ring recipe and I think I have the recipe part but the onion rings look dull as they cool. I notice at restaurants etc...t
I just chopped a particularly strong onion, I noticed some slight irritation but no tears. I realized then that onions haven't made me cry for years, decades ev
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 the
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 t
My root cellar froze while I was away as we had extended single digit temperatures, which was not normal at all and we broke all temperature records. Now I have
When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at th
I have a problem with uncooked, sliced onion making me and other people feel uncomfortable in the stomach, sometimes whole night. However, when I eat tacos out
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 a
Observing other people cooking, I hear comments about sauteing onions until they turn transparent (or translucent), or just before they start to turn. Usually
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, garni
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:
I just sliced an onion and found that there is a large section of one of the layers that's black. What is the black substance? Is it safe to eat? If not, is the
I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an h
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 su