Help: Onions tasting of soap that ruin my dish!
Yesterday was the second time in recent memory where I made a dish consisting of onions, only to find out when eating that the onions tasted of soap. I tried finishing the rest of it while avoiding the offending onions, but of course the enjoyment is greatly compromised. What was to be a nice dish of pork chops, onions and tomatoes became something with a disgust factor.
I recall that the other time was a bag of organic red onions, and I attributed that to faulty handling/storage because it might be an item that does not have a high turnover. However, this time around, it was just a bag of yellow onions, and from another continent (Europe) too.
Anyone have had such experience or can offer an explanation? It is annoying because, unlike other ingredients, I could not possibly have tasted them before adding them into the dish. The onions still stung my eyes like normal onions when I cut them.
I just started to make some onion soup. I decided to be lazy and chopped all the onions in my food processor then put in the water with some bouillon powder. Then I tested the flavor, and major yuck!!!!!! I have never had such a nasty flavor. So I nibbled on the remains of the onion, and it had a horrible taste to it.
They looked perfectly normal and fresh, and I just bought them recently. I had stored them in refrigerator. They were definitely not green. Just standard yellow onions.
So I was browsing the net to see if anyone had had a similar experience. I wonder if that is why they were on sale. Probably rather than disposing of nasty onions, they thought they would just sell them real quick. HEB has no scruples; it wouldn't surprise me.
But why they tasted so foul, I don't know. Kind of annoying though when you think you have food in the house, and then it turns out to be inedible. :-(
I store my onions in the refrigerator and routinely have a half an onion in a baggie or container there. I have cooked for 40 years and have never tasted a soapy onion or scallion but I no longer use leeks because they always taste soapy to me. Cilantro doesn't - it's horrible but not soapy.
I typically add all the ingredients into the pan at more or less the same time, stir-fry style. So yes, they are raw when I add them to the rest of the ingredients. I could have, from now on, cook and taste the onions separately first, but that would be so inefficient (for what I do) and different.
It is more that I keep forgetting it could happen and I get unpleasantly surprised every time it does.
Cooking onions seperately so that you can taste them is goofy - no one should have to do that.
The only reason I ask about them being slightly green and sitting around or a while is that green onions or scallions (same thing) can get soapy tasting if they sit around for a while after being cut. Cilantro has a very soapy taste to some people but I don't think there's any real relation to the allium family and cilantro.
The only thing I can think of is that the particular batch you got was different from what you're used to. Of course, don't add these onions to your dinners in the future...
re: Shaw Oliver
In that case, it might be that I have included a half-onion that has been sitting around, something I tend to do without thinking.
Thanks and will pay special attention in the future, hopefully avoiding the same problem. It *is* interesting that not too many others seem to have come across this issue.