I like onions ... and I don't care who knows it ... or smells it!
Obviously, for hamburgers and sandwiches, sweet onions are the thing, but for cooking like in stews and soups, what is the better ... red, white or yellow(?)
I'm getting so I like eating stews and soups about as much as anything. I mean if you gave me a meat, potatoes and a vegey I'd just as soon as have it in a tastey stew along with something else like o nions!
I like onions as well :'( I put whatever onion I have in whatever I am cooking EXCEPT red onions. One time I was making white rice and put some red onion in the water. The rice had a pinkish tint. It didn't look very appealing.
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
We do lots of stews as well and use lots of yellow or white onions on many or our foods. Having the Caribbean - West Indies heritage we mix garlic, onion, oregano, SALT and pepper, olive and vinegar on a pasty rub that we use to marinate pork, beef and poultry. We may in occasions use red onions but mainly for salads. 😛
We also love to cook fish on the grill with lemon and white onions, salt and pepper... hmm! I'm getting hungry already ;D
So what part is the question, Fly? Red onions are better raw as they do bleed during cooking with liquid and can end up with an unappetizing brownish-washed out color. It'll still taste good.
We did, however, use reds when I made French onion soup at one restaurant. Likely it was because I remember only red onions in the pantry.
Noni - you'll have to talk to me about some of your favorite flavor combinations. As I tell students in schools when I do demos, "I'm only white on the outside." I love food!
Steve, we can talk anytime. I love cooking, it is one of DW and I favorite things to do together besides camping. On our case we have a combination of several cultures (heritages) that we have mix together to make our own including; American, Caribbean, African, West Indies, Polish, Austrian, French.
Flyfisherman
Onions is a great ingredient on any plate, it all depends on what is being mixed. Like the bold guy on TV says: " If it looks good, eat it "
It depends on the content of the meal. All onions will sweeten during long cooking. Based on that, if it's a short time, a Walla Walla or Vidalia are appropriate. Spanish are better for longer cooking. Whites are about 'medium'.
An appetizer I sold at an Italian restaurant used a yellow (Spanish) onion sort of sliced like a Blooming onion. In the openings were placed small chunks of butter, fresh oregano, kosher salt, crack black pepper and the drizzled with balsamic vinegar. Extra virgin olive oil was liberally splashed over then this was rolled up in foil and roasted at, IIRC, 400F for about an hour.
[quote author=flyfisherman link=topic=609.msg4032#msg4032 date=1298474566]
I like onions ... and I don't care who knows it ... or smells it!
I have gotten where I love onions too....and include them in almost everything I cook.....they just make the meat,etc taste better.....I use yellow onions ( used to use frozen white but my sister finally turned me on to real onions....what a difference that oil makes! :chef:) .....never care for the red onions they put on my burger at this one place that makes a great cheeseburger.....I always set them aside thinking I will take them home and cook them so they don't go to waste but I never do.....they end up pitched when I clean out the fridge a few weeks later!
I might need to rethink my love of onions sometimes....I walked into a small shop the other day and the guy mentioned he could tell I just ate a cheeseburger! :-[
I grew up in a family that mandated cheesesteak consumption. Always felt like an outcast as I prefer an onion-and-cheese sandwich with a few bits of steak as a garnish (I wouldn't miss the steak if it wasn't there). I love onions, raw or cooked, white, red, or yellow (thankfully DH does as well). DS's won't eat raw onions or undisguised cooked ones, but they always enjoy them in soups and pasta sauces.
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