# Onions **URL:** \ **Category:** Cafe Society\ **Created:** [May 18, 2012, 1:19am UTC](https://boards.straightdope.com/t/onions/622274 "2012-05-18T01:19:59Z")\ **Posts on this page:** 10\ **Page:** 3
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [May 23, 2012, 4:46pm UTC](https://boards.straightdope.com/t/onions/622274/41 "2012-05-23T16:46:07Z")
> [@baronsabato](#): > > I have a related question: I have a friend who insists that red onions are always eaten raw, in salads- never, ever in cooked foods, particularly pasta. The only real rule in cooking is not to make anything toxic. Other than that, there are only guidelines. Generally, red onions aren’t cooked as often as yellow or white onions because the reds have a mild flavor and they don’t soften much during cooking. But suppose that’s the effect you want? For example, I would be inclined to use red onions if I wanted a lightly-cooked pasta sauce with a chunky texture and fresh vegetable flavor. ---
**Author:** ![GargoyleWB](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gargoylewb/32/199_2.png) [@GargoyleWB](https://boards.straightdope.com/u/GargoyleWB)\ **Post date:** [May 24, 2012, 4:25pm UTC](https://boards.straightdope.com/t/onions/622274/42 "2012-05-24T16:25:55Z")
Don’t forget pickling. Pickled onions are wonderful, they go great with cheeses, fishy sardiney things, and many cocktails. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [May 24, 2012, 5:08pm UTC](https://boards.straightdope.com/t/onions/622274/43 "2012-05-24T17:08:10Z")
> [@baronsabato](#): > > I have a related question: I have a friend who insists that red onions are always eaten raw, in salads- never, ever in cooked foods, particularly pasta. Cook a red onion, eat it, and your friend has been proven wrong. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [May 24, 2012, 5:16pm UTC](https://boards.straightdope.com/t/onions/622274/44 "2012-05-24T17:16:57Z")
IME (and apparently [in other people’s E as well](http://en.wikipedia.org/wiki/Onion#Eye_irritation)), wearing contact lenses while slicing onions prevents the eye-watering effect. ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [May 24, 2012, 5:24pm UTC](https://boards.straightdope.com/t/onions/622274/45 "2012-05-24T17:24:02Z")
> [@Jeff\_Lichtman](#): > > Generally, red onions aren’t cooked as often as yellow or white onions because the reds have a mild flavor and they don’t soften much during cooking. Cooking can also fade or almost entirely remove the nice red color. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [May 24, 2012, 7:43pm UTC](https://boards.straightdope.com/t/onions/622274/46 "2012-05-24T19:43:53Z")
> [@Jeff\_Lichtman](#): > > The only real rule in cooking is not to make anything toxic. Other than that, there are only guidelines. Generally, red onions aren’t cooked as often as yellow or white onions because the reds have a mild flavor and they don’t soften much during cooking. But suppose that’s the effect you want? For example, I would be inclined to use red onions if I wanted a lightly-cooked pasta sauce with a chunky texture and fresh vegetable flavor. There are regions in Italy where **only** red onions are used in cooking, no? ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [May 24, 2012, 7:50pm UTC](https://boards.straightdope.com/t/onions/622274/47 "2012-05-24T19:50:16Z")
On sandwiches, burgers, and hot dogs, BTW, I always prefer a nice bit of white onion, thinly sliced, thick-sliced, or chopped, respectively. In cooking, I generally use yellow onions. Red onions are for ethnic treats like gyros, shallots are for fancy-schmancy dishes like Ramsay’s filet of rabbit, and leeks are for soups and stews. ---
**Author:** ![Becky2844](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@Becky2844](https://boards.straightdope.com/u/Becky2844)\ **Post date:** [May 24, 2012, 9:56pm UTC](https://boards.straightdope.com/t/onions/622274/48 "2012-05-24T21:56:38Z")
> [@Lynn\_Bodoni](#): > > If I make a meatloaf, I will very carefully cook the onions and celery and bell pepper in a skillet with a little oil, adding a bit more oil if needed. I don’t really caramelize the veggies, I just get them tender. > > I’ll also do this with soups and stews, though I usually don’t use bell peppers in soups or stews, just the onion and celery. > > I roast chickens in a big Dutch oven, I peel and slice potatoes and lay down a layer or two. Then I peel onions and carrots and chop them into quarters, and cut a rib of celery into quarters. One quarter of each vegetable goes into the neck cavity, half of the veggies go in the body cavity, and the rest are scattered around the bird. I don’t precook the onions in this case. If I want stuffing, it’s cooked outside the bird, possibly with some drippings in it. The vegetables flavor the bird very nicely, and are delicious. > > Potato and leek soup is one of the most comforting soups there is on a cool or cold day. I usually put some dried parsley on top of each bowl. This soup is good with just the potatoes and leeks, or with bacon or ham in it, too. > > I grill sliced onions and mushrooms in some butter, put them in a heatproof dish and put them in a slow oven, and then cook a steak or chop or chicken breast in the same skillet, then serve the mushrooms and onions on the side of the chunk of flesh. It makes the meat look more substantial. Sometimes I cook chopped celery with this, too. > > Onions can add a lot of flavor for a very low cost, and they’re good for you. The butter isn’t so good for you, which is why I try to use just a bit of it. > > Red onions are usually served raw, and are commonly used on burgers and pizzas. **Lynn Bodoni** , could you post your potato and leek soup recipe? I’d really like to try it. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [May 25, 2012, 12:48am UTC](https://boards.straightdope.com/t/onions/622274/49 "2012-05-25T00:48:14Z")
I don’t really have a recipe, more on the order of guidelines. I based my most recent version on [Emeril’s](http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html) recipe. I use one slice of bacon, one tablespoon of butter, NO peppercorns, and no white pepper. I usually don’t have fresh thyme lying around, or white wine. If I have them, I add them, and if I don’t, I don’t worry about it. Basically, I cook the chopped bacon (or chopped ham) in the butter, then the leek, while I’m peeling and cutting up the potatoes. Then I add the potatoes plus enough chicken broth to cover. Cook until the potatoes are done, add the milk or cream. If you have powdered milk lying around, this is a good way to use it, though the soup won’t be as rich. I don’t add salt, because my husband doesn’t like salt on most foods, and of course I can’t handle pepper. But for people with more normal tastes, well, then add salt and pepper to taste. I serve the soup with parsley on top, and I pass some sharp grated Cheddar cheese, unless I have also made grilled cheese sandwiches. This soup is filling enough that it makes a meal, with or without sandwiches. I don’t puree the soup, I think that the potatoes are better in chunks. The chicken stock is essential. I usually use the stock in the box, as it’s the least salty. My mother used to make homemade noodles or dumplings to put in potato soup. However, I find that this soup is starchy enough for me. ---
**Author:** ![InsomniaMama](https://avatars.discourse-cdn.com/v4/letter/i/ad7895/32.png) [@InsomniaMama](https://boards.straightdope.com/u/InsomniaMama)\ **Post date:** [May 25, 2012, 2:30am UTC](https://boards.straightdope.com/t/onions/622274/50 "2012-05-25T02:30:25Z")
> [@Palo\_Verde](#): > > You guys are giving me the PhD version of onions, and I want the Kindergarten version. This is a fine sentence. I read it to my husband, as it made me laugh. I commend your use of the English language! [Previous page](https://boards.straightdope.com/t/onions/622274.md?page=2)