The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on March 08, 2014, 01:58:11 PM
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http://www.democraticunderground.com/115739796
Oh my.
One notices dear old sweet Lu was too lazy to start today's "what's for supper?" thread, and so one of the drones had to do it.
Pretzel_Warrior (8,313 posts) Thu Mar 6, 2014, 10:31 PM
Question in regard to cooking with shallots, white onions, and red/purple onions
When do you tend to use red onion or shallots over standard white or yellow onions?
I've cooked a little bit with shallots but the things I cooked it with seemed to be overpowered.
rdharma (5,612 posts) Thu Mar 6, 2014, 11:02 PM
1. If the recipe doesn't specify, I generally follow these recommendations......
........ of course I've been known to improvise substituting the closest onion type I have on hand.
after which a pretty picture of different sorts of onions, and their uses
http://www.buzzfeed.com/christinebyrne/onions-are-not-created-equal
intheflow (24,420 posts) Thu Mar 6, 2014, 11:13 PM
3. This is a helpful little graphic.
I do like red onions roasted or in kebobs. Brings out the sweetness if done right.
Kali (37,281 posts) Thu Mar 6, 2014, 11:53 PM
5. oh man I disagree with that chart
I don't have any experience with shallots and I am looking forward to trying them (local store just recently started carrying them)
I have never understood the attraction of white or red (purple) onions. the purples can be pretty and if they are mild they are good raw, but how often are they mild? not much that I have experienced.
I buy two types - the flattest yellow sweets for using raw and regular yellow for cooking. sometimes the regular yellows are mild enough for raw (especially the giant Mexican ones) but to me sweet onions are awful when they are cooked. Hot onions get sweet when you cook them, sweet ones just lose their flavor altogether.
^^^not to be confused with the bitter old Vermontese cali primitive; this one still has the cremated ashes of the late MiddleFingerMom primitive, in a pepper-shaker in the cupboard.
rdharma (5,612 posts) Fri Mar 7, 2014, 12:13 AM
6. Red onions are really good in salads.
I also like white onions raw on sandwiches and chopped up on hot dogs/brats etc.
fizzgig (19,690 posts) Fri Mar 7, 2014, 12:16 PM
10. soak you cut red onion in a bit of water first
mellows them out.
laundry_queen (5,994 posts) Sat Mar 8, 2014, 05:14 AM
15. That's pretty much how I use them
except I find red onions too strong for raw eating (I read the tip down thread to soak it...I will have to try it) I love to use green onions (or spring onions) for salads. We go through a lot of those, I put them in everything. I don't use sweet onions as much, they are just too mild for me. I like tangy.
I love how our grocery store has 'rainbow' packs of onions, LOL it's so cute. that's usually what I buy. In each pack there's usually 1-2 red onions, 1-2 white and 2 yellow (the numbers depend on the sizes). It's perfect for my needs since they don't always have each color in the bulk bins.
rdharma (5,612 posts) Fri Mar 7, 2014, 12:14 AM
7. BTW - Videlia sweet onions are the best onion for a hamburger.
pinto (102,118 posts) Fri Mar 7, 2014, 02:10 PM
11. Vidalia vs. Walla Walla is a recurrent sweet onion debate around here.
I once suggested to a local market manager, half in jest, that the market hold a sell off. Side by side bins of Vidalias and Walla Wallas. He thought it was a fun idea but didn't go for it.
rdharma (5,612 posts) Fri Mar 7, 2014, 02:20 PM
13. Walla Wallas vs. Vidalias....... that's a tough choice!
I volunteer for a taste test!
Last summer a local market had these big low-sulfur, sweet onions that were very good. I forget what they were called. (It sucks getting senile)
pscot (16,613 posts) Fri Mar 7, 2014, 10:31 AM
8. A couple of tablespoons of fine chopped shallots
is usually sufficient. Whatever you do, don't burn them. A bit of shallot does wonders for scrambled eggs.
pinto (102,118 posts) Fri Mar 7, 2014, 02:19 PM
12. I use red onions in Greek salad and shish kebabs, sweet on sandwiches, yellow in soups, etc.
Shallots I usually use fresh, diced for dressings, salsa. Never use white onions though they're a standard in local salsas.
Or, I'll use any onion I have on hand...
Pretzel_Warrior (8,313 posts) Fri Mar 7, 2014, 02:22 PM
14. thank you. I have some red onion left over...I think I'm using for a pico de gallo
and I'm going to try the shallots in scrambled eggs as a couple have suggested.
<<<doesn't want to be around the pretzel queen when he breathes.
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fizzgig (19,690 posts) Fri Mar 7, 2014, 12:16 PM
10. soak you cut red onion in a bit of water first
mellows them out.
12 o'clock noon, and already drunk.
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The cooking wine is not for cooking. It's for the cook.
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<<<doesn't want to be around the pretzel queen when he breathes.
Me either, and it has nothing to do with onions.
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You want to know which onions I use ?
The ones that are on sale.
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You want to know which onions I use ?
The ones that are on sale.
Same here. But I do like red onion for salads.
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You want to know which onions I use ?
The ones that are on sale.
I never buy onions in a bag, just one at a time, so I buy one of a size that fits what I'm using it for at the time.
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I never buy onions in a bag, just one at a time, so I buy one of a size that fits what I'm using it for at the time.
I use a lot of onions. I buy several at a time.
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I use a lot of onions. I buy several at a time.
Same here. Onions go in practically everything I cook.
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I could eat at you two ladies' homes. Onions are great stuff.
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Vidalia FTW. Like eating an apple !