Who decided onions go on almost everything?

[devilsknew]

Thinly sliced onion (sweet onion, read a newspaper throught it), with a Romano crusted head of sweet roasted garlic with balsamic, meyer lemon, and fresh oregano sliced garden tomatoes vinaigrette…instead of the standard Caprese. Salt and pepper the garden Tomato slices.

[Patty_O_Furniture]

@Cub_Mistress

I love onions but raw onions don’t love me back. Now in any recipe calling for raw chopped onion or raw green onions, I chop them as required and zap them for 30 seconds or so in the microwave. That cooks them just enough they don’t tear up my stomach.

Caramelized onions make anything better.

This.

Raw or insufficiently cooked onions are a GERD trigger for me.

Onions need to be mild (vidalia), then sautéd until transparent, then simmered into stews until only the flavor remains.

I like onion rings as long as they’re deep-fried enough to cause the onion innards to dematerialize. What’s left is a crispy, hollow onion-flavored ring of breading.

[Diogenes_the_Cynic]

@Bijou_Drains

If they are so good why don’t more people just eat onions on their own? Like apples, oranges, peaches , plums, grapes, blueberries, and so on.

Why don’t people just eat salt by itself?

[lokij]

The onion haters make me very sad.

I have a recipe for the rest of us sane onion-loving people.

Cream of Five Lilies soup

4 cups sliced yellow onions
2 cups sliced leeks
1/2 cup sliced shallots
2 heads of garlic (or about a half cup) also sliced
1 stick of butter
4 cups of chicken stock
1 cup heavy cream (or less)
Salt, white pepper and nutmeg to season.
Fresh chives or scallions to garnish

In a heavy pan or dutch oven, caramelize the onions, shallots and garlic over low heat with four tablespoons of the butter… stirring constantly. When golden brown, remove from pan and deglaze with the chicken stock. After deglazing pour the warm stock and the caramelized onion mixture into a food processor or bowl and puree until creamy.

Add the leeks into the pan with the remaining butter and cook through until translucent. When done, pour the puree back into the pan and stir to combine. Add cream to taste and season with salt, pepper and freshly grated nutmeg. Serve garnished with chives or scallions.

[dogbutler]

@Joey_P

Then, I found I could make the whole process simpler by just putting the entire onion, skin and all, directly on the grill for an hour or so and it sautes itself right in the skin. When it’s done you just slice off an end and the whole thing sort of plops out, ready to be eaten. The nice thing about doing it that way when you have a group is that the outside is really cooked, the center is still a bit sharp and the middle is sort of half sauteed and everyone can chose the part that’s cooked to their liking.

My family grills the onion, then serves it a side dish. mmmmmmm

@Diogenes_the_Cynic

Why don’t people just eat salt by itself?

You can have my salt lick when you pry it from my cold, dead fingers!

[Ferret_Herder]

I love garlic but hate onions. I had one of those “throw up and can’t stand it anymore” moments as a kid with onions and rye bread, and have been working for years, on and off, to get to the point where I can nibble at the occasional onion ring, and eat very cooked-down onions cut into small chunks in food. Not raw. The sulfurous flavor of an insufficiently-cooked onion makes me gag and nearly vomit.

It doesn’t help that onions hate me back. My eyes water to the point of closing involuntarily when I cut onions - my husband loves them, you see. I’ve taken to putting an onion in the freezer for 15-20 minutes before cutting them; as long as you work fast after that, this cuts down the fumes - which produce sulfuric acid when it hits your eyeballs! - to nearly unnoticeable levels.

[zoid]

@Diogenes_the_Cynic

Why don’t people just eat salt by itself?

(shuffles feet, looks down and to the left, raises hand)
I’ve been known to do this. :o

[Sudden_Kestrel]

@california_jobcase

Do onion haters like cilantro?

Technically I’m just an onion disliker, but I do like cilantro.

[dropzone]

@Carmady

I actually prefer raw onions. I eat them plain or with cheese.

Limburger? On rye? Because you haven’t lived until…

Or with braunschweiger. On rye (duh). With a bit of mayo.

The guys who built the pyramids lived on beer and onions. And maybe some other stuff, but you didn’t want to hang around long enough to find out what because they lived on beer and onions.

[california_jobcase]

'Round here in south Georgia, Vidalia (pronounced vi-day-uh in Vidalia) onions are frequently eaten by themselves. People bake them, microwave them, and sometimes just eat slices as side dishes. I have enjoyed many Vidalia casseroles, similar to scalloped or au gratin potato casseroles but with the onions instead. They are a weakly flavored onion and a little sweeter than most other onions, which one could take as a pro or con depending on preference.

[dwyr]

@Diogenes_the_Cynic

Why don’t people just eat salt by itself?

@zoid

(shuffles feet, looks down and to the left, raises hand)
I’ve been known to do this. :o

Me too.

Prior to the high blood pressure that is.

But at least I can still eat onions. They’re one of my main vegetables.

[voltaire]

Fellow onion hater, here. Mother Nature is definitely trying to tell you something by making you cry when you cut into one… DO NOT EAT!

Who am I to disagree with Mother Nature?

[Peremensoe]

@Chronos

What I don’t understand is Vidalia onions. What’s the point of an onion that doesn’t taste like onion?

@california_jobcase

'Round here in south Georgia, Vidalia (pronounced vi-day-uh in Vidalia) onions are frequently eaten by themselves. People bake them, microwave them, and sometimes just eat slices as side dishes. I have enjoyed many Vidalia casseroles, similar to scalloped or au gratin potato casseroles but with the onions instead. They are a weakly flavored onion and a little sweeter than most other onions, which one could take as a pro or con depending on preference.

Right. It’s best to think of Vidalias (and Walla Wallas) as a slightly different kind of vegetable from more common (in other places) varieties.

Personally, I love all sorts of onions, and it’s quite common for me to have two or three different kinds on hand at the same time for different purposes.

[Inner_Stickler]

I used to hate onions too but then I turned 14 and fell in love. They smell delicious, they feel wonderful and they cook beautifully. Caramelized onions are heaven on earth.

[Lynn_Bodoni]

@Joey_P

When I’m grilling I do. I’ll take an onion, slice it thick, put some butter between each slice, wrap it in foil and toss it on the grill for about an hour (timed so it finishes with the food). It’ll go on the burgers, I’ll eat what’s leftover…right out of the foil.

Then, I found I could make the whole process simpler by just putting the entire onion, skin and all, directly on the grill for an hour or so and it sautes itself right in the skin. When it’s done you just slice off an end and the whole thing sort of plops out, ready to be eaten. The nice thing about doing it that way when you have a group is that the outside is really cooked, the center is still a bit sharp and the middle is sort of half sauteed and everyone can chose the part that’s cooked to their liking.

I’m going to have to try this, both ways, to see which we like better.

And I’m another salt eater. I’ll eat it plain, or I’ll put some on a lemon slice and suck the juice and salt. MmmmMMMMMmmm!

[Indygrrl]

I’m a fan of cooked onions in most savory dishes (garlic as well), but never raw, and not on sandwiches and stuff. Just thinking about people eating them “like an apple” is revolting to me, perhaps because strong, raw onion flavor just does not go away. You can brush your teeth, rinse with Listerine, and take a friggin’ shower and that onion smell still seems like it’s coming out of your pores. And red onions are the worst. They’re just tooooooo strong and take on a life of their own.

I guess if I knew I wasn’t going to have to breathe around anyone for a day, I might eat a few, but even then I think my own breath and sweat would get to me. But, I do admit I have a very sensitive nose to that sort of thing.

[Ibanez]

I love onions.

They’re great for removing the acidity in meat which can cause indegestion later on.
It’s also a legume so it’s going to add flavour one way or another. Whether you like it or not.
You need them for a pasta meat sauce dish.
They taste great caramelized in a stir fry.
Tacos are awesome with green onions and sour cream.
Onions, bacon & omelettes then a little ketchup.

Shall I go on ?

[Ferret_Herder]

@california_jobcase

Do onion haters like cilantro?

I’m an onion hater, but I love cilantro - and garlic, for that matter.

[Bridget_Burke]

From The Homesick Texan: Spicy Red Onion Jam

We eat a lot of onions in my family. My grandma grows them at her farm, and is always tossing them into dishes—raw or cooked. My mom is also an onion fanatic. If you ever hear her talk about her favorite Tex-Mex dish, you’d swear that the cheese enchiladas were merely a vehicle for her true desire—that shower of diced, white onions on top.

With an onion-loving lineage such as that, it’s kind of strange that I didn’t embrace them until later in life. Growing up, if a few onions made it onto my plate I’d quickly pass them to someone else. Fortunately, those dark days are long gone and it’s a rare meal where I don’t do something with an onion.

[brittekland]

Secrets of food vendors: Start grilling onion before you open and the smell will draw customers in.

I luv onion just about every way however… **Your ‘ONION OPINION’ may vary. **