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Making stock for a soup - but only have red onion

chaochowciao Dec 13, 2013 10:22 AM

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 onions....is 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

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  1. d
    drsmoke RE: chaochowciao Dec 13, 2013 10:24 AM

    It wont discolor it, use it!

    1 Reply
    1. re: drsmoke
      scubadoo97 RE: drsmoke Dec 14, 2013 03:25 AM

      Even if it does who cares. Taste trumps color

    2. Gastronomos RE: chaochowciao Dec 13, 2013 10:24 AM

      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
        Gastronomos RE: Gastronomos Dec 14, 2013 04:31 AM

        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. r
        ricepad RE: chaochowciao Dec 13, 2013 10:25 AM

        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
          LMAshton RE: ricepad Dec 14, 2013 02:45 AM

          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
            ricepad RE: LMAshton Dec 14, 2013 07:59 AM

            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
              scubadoo97 RE: ricepad Dec 14, 2013 08:03 AM

              Here in Fla. I find reds stronger than whites

              1. re: ricepad
                LMAshton RE: ricepad Dec 14, 2013 03:11 PM

                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. k
            kariin RE: chaochowciao Dec 13, 2013 10:34 AM

            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. hotoynoodle RE: chaochowciao Dec 13, 2013 02:42 PM

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

              1. Ttrockwood RE: chaochowciao Dec 13, 2013 03:54 PM

                Stock without an onion is just........ Sad.

                Red onion vs no onion = no brainer

                1. John E. RE: chaochowciao Dec 13, 2013 06:33 PM

                  I never have heard that red onion should not be used in making chicken stock. I have heard that red onion is not the best choice for French Onion Soup, but not for stock.

                  1 Reply
                  1. re: John E.
                    hotoynoodle RE: John E. Dec 14, 2013 06:51 AM

                    using red onions with chicken stock makes a much lighter "onion soup" than the traditional version with beef stock and is how i prefer it.

                  2. Cherylptw RE: chaochowciao Dec 13, 2013 10:11 PM

                    Really? I never heard that before. I can't tell you how many times I have used red onion in poultry stock. But I don't usually go by what others think won't work anyway.

                    1. LMAshton RE: chaochowciao Dec 14, 2013 02:49 AM

                      I lived nearly a decade in a country with only red onions available. Not once did I see any onion other than red in the grocery stores.

                      I made plenty of soup in that time. You bet your sweet bippy I used red onion. No discoloration, tasted great.

                      Just use it already. :)

                      And really, I have no idea where that notion of "you shouldn't use red onion when making chicken stocks" comes from. Really. That's just nonsense. You have red onion? Then you use red onion. There's no single right way to cooking properly. Use what you have and get on with life. :)

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