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onions, ingredient, whole veggie, or both!?!

I ALWAYS have onions in my kitchen. Other than sweet things, can't think of anything I cook that I wouldn't use onioins in. Almost EVERY time I cook something on the grill, I also grill thick slabs of onions. They either become a topping or a side dish to me.

Yesterday, I did an "asian" hunka pork tenderloin.Not tradition Asian, totally made up... soy/teriaki sauce, hoisin, garlic, ginger, etc. While pork sat in a zip bag, halved 2 BIG onions. Stuck a few tooth picks in (to hold together) and sliced into 2 thick slabs. Put a touch of olive oil in a non-stick pan and just let them go. Turned a few times till fairly soft and brown.

Once found a 5 lb bag that got "lost" in my totally organized kitchen... for "awhile"?!? One or 2 were starting to sprout, already had a mess-o much fresher ones, and NOT willing to toss them. Did a LOT of slicing (thank you mandolin), caramalized, and froze in about 1 cup portions... 1 to add to a soup or more to start homemade onion soup.

Onions??

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  1. I don't understand what you are asking. Onions=good. There's general agreement on that one. Are you looking for affirmation, or ideas for using them?

    5 Replies
    1. re: greygarious

      More like do you see onions as JUST and ingredient or a potential side dish.

      1. re: kseiverd

        Just an ingredient. You wouldn't want to be me if I were to sit down to a side dish of onions. (*I* wouldn't want to be me.)

        1. re: sunshine842

          Exactly, ...and I wouldn't want to be near you :)

          I love onions and I always have to "rise above" and make the charitable decision to not eat all the onions I want .....before a meeting. Onions smell hauntingly like BO on most people. Not impressive.

          1. re: sedimental

            actually, I'm not hard to be around for *that* reason -- but too many onions leave me in agony because of the hot-lava heartburn and upset stomach.

            I can eat them in a tart, or as seasoning *in* something else -- but to sit down to a side dish of onions would be guaranteed to make me absolutely miserable.

            Leeks, shallots, and scallions don't bother me.

        2. re: kseiverd

          Both.
          Barefoot contessa's herb roasted onions are fantastic.
          And balsamic glazed cippolini onions are a great side for simple chicken or fish

      2. If you are looking to use a bounty of onions you might consider an onion tart or galette.

        1. Me too! I can't get enough of onions as an ingredient. I've made braised creamed onions as a side dish, as well as the creamed pearl onions.

          I take large onions and take the inside out and use 'em to hold other veggies (e.g., peas).

          1. personally prefer scallions and leeks. so many onions are simply too acrid, unless cooked way, way way down and then the flavor can be too "brown" for certain applications.

            will use them sparingly in a big pot of braised meat or sunday sauce kinda thing. i do like caramelized onions on tarts or phyllo with bleu or goat cheese and some fig jam.

            1. roast 'em whole with thyme or fennel and olive oil and salt
              dice and caramelize and throw into most anything - mashed potatoes, hard boiled eggs, sauteed green beans, roasted cauliflower, liver pate; slice into rings, caramelize with a little sugar, and sautee chicken livers with it - the options are endless!

              1. BOTH!

                I love onions!

                Now that the shouting is complete, let me say that my best friend from college is half Persian and she turned me on to eating raw sweet onions like apple wedges. Whenever she comes to visit I know I have to buy a 5 lbs bag for the two of us to enjoy for snacking. At Persian restaurants we always request a raw onion to eat with our yogurt and kebabs.

                1. Both an ingredient and a side dish. When Vidalia's are in season, I roast them whole, covered with a hunk of good Brie or Camembert melted over the top.

                  i've also taken red onions or regular yellow onions and quartered them and roasted them in a hot oven with some oil and rosemary/thyme. They are delicious.

                  And of course there's nothing that can't be improved with a dollop of yummy, sweet, carmelized onions on top.

                  1. I love onions. I carmelize red onions, and toss them in pasta, use in grilled cheese, or mix with grilled eggplant and tomatoes as a side (or hell, even a main). I also pickle them, and keep in the fridge (LOVE them on top of a baked potato with butter and sour cream!) Some dishes just aren't complete without onions-I absolutely cannot have peirogies without fried yellow onions and sour cream. Onions are a staple.