If you’ve always wanted to cook with onions but shy away from their pungent taste, you’ll be glad to know that the intensity of an onion all depends on how you cook it. Here’s how.
Photo by visualpanic.
Cooking blog The Kitchn says to coax a mild, mellow flavour out of onions, stir them in a pan with a drizzle of oil and some salt over low heat. After about 10 minutes, they’ll turn translucent and have a sweeter taste. This is a great method for forming the base of sauces, gravies, frittatas and other savoury dishes.
Turn the heat down to low, and in few minutes the onions start to brown and take on sort of a nutty flavour. Eventually they’ll begin to caramelise — the perfect addition to French onion soup or as a side dish all by themselves. For a bolder flavour, toss raw onions in a hot pan and sear them over high heat for a minute or two. It’ll take some of the bite out of the onion’s acidity without removing the crunch factor — an approach that goes well with fajitas or shish kebabs.
Your grocer’s produce section no doubt stocks several varieties of onions, so how do you know which is best?
If you’re just starting out cooking or eating onions, stick with basic yellow onions. We find these to be the all-around best for just about any dish we cook and at whatever intensity we want them. Other kinds of onions have different flavors or characteristics that make them ideal for specific dishes, though they can all be cooked in the same ways.
Hit up the post for more ideas about how to cook onions, including how to take away some of the tang if you plan to eat them raw. Got a favourite way of cooking onions? We want to know in the comments.
Raw to Sweet: How to Change the Intensity of Onions [The Kitchn]