I think cooked onions are delicious. Throw those babies on everything.
Raw onions make pretty much any dish inedible to me. If something has raw onions on it, i might as well be eating an onion like an apple, because it overwhelms everything else.
I’m one of those people that likes pretty much anything, except raw onions & cilantro… BLECH
Bah! Everyone knows that onions (and garlic) is the foundation of all civilised cooking.
What?
Huh?
Please don’t.
Is this one of those Chuck Norris-type lists? You know, “Onions are both a legume and a citrus, so they can cure AIDS” or something?
Cause otherwise, it’s completely wrong.
Agreed. That whole genus (family, order, whatever) is the very stuff of life.
Allium is a genus. Also, onions and garlic are not legumes (Family Fabaceae). They used to be considered lilies (Liliaceae), but have been reclassified as amaryllises (Amaryllidaceae).
Peg Bracken (or some other hint maven) said that if you’re late in starting dinner, just panfry some chopped onion in butter. It will fool the family into thinking that dinner is underway, even if you don’t know what dinner is going to be yet. And you can use the fried onions in nearly any savory dish. You can also use the onions and butter to make a gravy, if you want.
It’s not completely wrong. Tacos are in fact awesome with onions and sour cream.
It’s the Allium genus, which includes onions of many kinds, various garlics, leeks, shallots, chives and ramps.
I wonder how the onion-haters would react to someone eating ramps raw? My grampap actually liked raw ramps, eaten straight.
Onions
by William Matthews
How easily happiness begins by dicing onions. A lump of sweet butter
slithers and swirls across the floor
of the sauté pan, especially if its
errant path crosses a tiny slick
of olive oil. Then a tumble of onions.
This could mean soup or risotto
or chutney (from the Sanskrit
chatni, to lick). …
You don’t like French onion soup? :eek:
Recently our family went to the beach, to the same house my dad went to as a kid. The same fig tree was growing there, to his great delight. The rest of us gamely tried to like the fresh, ripe figs, but their flavor was basically jellied sugar water, and we just couldn’t poke many of them down.
So I made fig-onion-bacon jam.
You fry up some bacon until crisp, then crumble and set aside. Drain off a bit of the grease (I drained about half off), and fry up a few onions in the remaining bacon grease until they’re caramelized and super-squishy. Chop up the fresh figs and throw them in, letting them cook down. Add the bacon back in, along with some salt and pepper to taste. Serve over crackers, with cream cheese if you have it. You can also splash some bourbon in if you’ve got it handy (which I didn’t). Mighty fine appetizer.
I occasionally make a whole wheat focaccia topped with caramelized onions and rosemary. It’s good stuff.
Onions are freakin’ awesome. I agree with other folks who say the odor of frying onions is one of the best kitchen smells around: it’s up there with baking bread and grated lemon peel.
** seats herself with the “onion-loving” camp **
I haven’t even tried this recipe yet but I already want to thank you for sharing the link. It looks basically like the beginning of French onion soup, right - where you saute the onion and cook it down?
:::note to self: move silenus down a few notches on list of Dopers I’d like to kiss:::
I’m with the OP on raw onions… but cooked onions are proof that there is hope for joy in the world and peace on earth.
Onions go on almost everything for me. I love, love, love onions. And garlic. But especially green onions. And shallots. :strips naked, rubs onions and garlic all over his body, and bolts out of the house:
I put garlic and onions in nearly everything I make.
Most of the restaurants in a three-mile radius of my home know to hold the onions when I come in.
Seriously. I order, and the waiter asks “No onion?”
I haven’t cooked it yet, but it does look like basic caramelized onions. Good as a relish or the base of many a fine dish.
Last night, I cooked up some ground lamb for pasta–starting witha whole onion that I cooked down thoroughly in olive oil. Raw onions can be a fine garnish; if I’m going to cook them, I really cook them.
That’s why they’re so good with Limburger–its flavoring bacteria (same bug as gives you BO and stinky feet) takes up residence in your gums and you need to load your WaterPik with Listerine to dislodge it. You never notice the onion smell.