Not sure which folder to put this in. I couldn't find a "you are a domestic idiot. ask your lame questions here" option.
I'm slowly learning to cook. Why yes, I am a grown woman. Why no, I don't know how to cook. I grew up on boxed mac and cheese and anything from a can.
We are slowly cutting out processed stuff here (SLLLOOOWWWLLYYY).
Anyways, many recipes call to add an onion. Or half an onion.
Dummy Jenn then stands awkwardly in the produce aisle looking at sweet onion, yellow onion, and white onion.
Which is for what?
Let's start with a soup. If I am making a chicken noodle or tukey noodle (or vegetable noodle) soup, which would you use? I can't have the broth come out to onion-y or nobody will eat it except me.
-- Edited by supergrover on Thursday 14th of January 2010 09:17:11 AM
I hate onions so you can take this for what it's worth. lol.
But, when I do cook with onions, I normally use yellow onions (unless the recipe calls for something in particular). For making soup stock, things only Mike and the kids will eat, stuffing, etc I use regular yellow onions.
When I make fresh salsa or squash soup, I have found that I can add a white onion and I don't find the taste so horrible.
Oh, and most of the time I just use onion powder (which is likely processed and you are trying to get away from it) - I can't handle onions in my food at all but I don't mind onion powder.
Jenn, do any of your grocery stores do cooking classes? a few of ours do that here and it is a great way to get tips and tricks. In the classes I've been to, a chef does the cooking, you do the watching and the eating (that's the best part). I've learned lots that way.
They don't, but many of the school systems offer cooking classes not meant for credit or anything like that but just recreational for members of the community (graphics, photography, etc).
I can't schedule it is now, but I look forward to taking some classes later on. Ok, really the photography classes...but I'll fit cooking in there somewhere ;)
You know, I always thought the white onions were the all purpose onions. LOL I know nothing about onions. I hate onions. But oddly enough like onion rings - well if they are drenched in batter! I can't eat uncooked onions at all.
I seldom make dishes with onions but when it calls for it I use white and end up using about 1/4 of what the recipe calls for. I will go with onion powder for flabor. I really hate onions.
You know, I always thought the white onions were the all purpose onions. LOL I know nothing about onions. I hate onions. But oddly enough like onion rings - well if they are drenched in batter! I can't eat uncooked onions at all.
I seldom make dishes with onions but when it calls for it I use white and end up using about 1/4 of what the recipe calls for. I will go with onion powder for flabor. I really hate onions.
I knew I loved you for a reason (except for the onion ring part).
i hate onions because the last taste you get as you are put under for surgery as a kid is the strong taste of onions. i had 11 surgeries (5 or 6 i can remember) and that is such a strong memory for me.
I don't like shallots, green onion, leeks or red onions.
i can cook with them here and there but never with cooked tomatos. That's the worst for me.
i like onion, but only minimal. same with garlic. i usually half or quarter the amount they suggest in recipes.
as for which to buy, i usually cook with spanish onion. i never buy red (no particular reason though). other than that, i buy what the recipe tells me. i'm also not much of a cook, so i'm not a great resource, but spanish has always been my fallback.
I am always surprised by all of the onion haters on the board! I love onions and garlic.
Anyway, I always use yellow as my standard go to onion. I pretty much never buy vidalia, ADORE shallots, use green onions all the time on salads and such and once in a while make a leek and goat cheese quiche (leeks annoy me though because they are so sandy). I use red when they are called for but don't buy them to have on hand.
One time I was shocked to find I didn't have any onions, so I called my neighbor and I was shocked to find out she never has them!!!
Jenn, unless you have a taste preference, yellow or white (or whatever is cheapest-usually yellow) will work fine in things like soup, broth, and other cooking recipes.
I am totally like Supa - LOVE onions in any form and garlic.
ITA with the others - yellow are the "go to" onions.
You might find you like shallots because they are softer in flavour. I use shallots all the time especially to make a homemade viniagrette for any salad - a tbs of so of raspberry balsamic vinegar, whisked with about 3-4 tbs of good quality olive oil, salt and pepper to taste and add a finely chopped shallot (half if it is big). (my kids love the sweetness of hte raspberry flavour - it really turned them into salad lovers)
we cook lots of asian, so we always have green onions - and again, they are softer and great chopped in salads or added the last minute into a stir fry.
red onions - bert loves to use them, me less frequently. however i LOVE them roasted - if i am making a roasted veggie assortment or soup i always use red. or i will peel and quarter them, toss them in a mixture of balsmaic vinegar and olive oil, salt and pepper and broil/grill. they are FABulous on a roast beef sandwich, or roast pork. chicken whatever.... yummy!
