Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 13, 2013 10:22 AM

Making stock for a soup - but only have red onion

I know in general you shouldn't use red onion when making chicken stocks, as it might discolor the stock..but I have no other it better to just leave it out period? I don't mind it being a little discolored as the soup I'm going to use it in isn't exactly clear anyway

  1. Click to Upload a photo (10 MB limit)
    1. re: drsmoke

      Even if it does who cares. Taste trumps color

    2. i use red onion. i'm still here to tell about it.

      you'll be fine. and the stock will taste GREAT !

      1 Reply
      1. re: Gastronomos

        add to that yellow onion, white onion, Spanish onion, Vidalia onion, Maui onion, spring onion, scallions, Texas onion, what ever trimmings I have go into the stock pot. So, yeah, red, purple, et al, and WITH the onion skin, for extra colour.

      2. I guess I'm in a classic rock kinda mood, because the first two thoughts that came to mind were "you can't always get what you want" and "love the one you're with". Just be aware that the red onion won't lend quite the same amount of 'onioniness' as a yellow onion, but you should be fine.

        4 Replies
        1. re: ricepad

          Huh. Maybe it's the varieties of onions I get where I shop in Singapore, but I've found that red onions have a stronger flavour than the yellow ones.

          1. re: LMAshton

            Yeah, there's a lot of variation in onions, which I think is usually attributed to local growing conditions (Onion terroir?), but reds generally are milder/sweeter then whites, which are milder/sweeter than yellows. Generally. Then again, I've had more than a few 'hot' reds over the years. (Mrs. ricepad among them!)

            1. re: ricepad

              Here in Fla. I find reds stronger than whites

              1. re: ricepad

                The red onions I get in Sri Lanka and Singapore are strong enough to make me cry, every single time, and my eyes keep burning for hours after. The yellow onions do nothing. In Singapore, both are imported (nearly all food is), but I have no idea where from.

                Local growing conditions makes sense to me.

          2. Sorry - where is the 'rule' that you 'shouldn't' use red onion?
            Leave it out?? Don't make the stock because you have a red onion?? who made you think this way? No, really, Who?

            I'm baffled - there is somebody somewhere actually giving orders about this?? I teach ordinary home cooking for beginners and I hear this sometimes but still have trouble understanding where this crap starts? There seems to be a real, actual 'voice' in peoples' heads shouting "you're doing it _wrong_" .That ugly voice holds so many people back from doing something wonderful.
            Your stock will be fine. you are too

            Red onion is terrific. Some things suit one fo

            1. i prefer red onions. they tend to be less acrid than yellow.