onions
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Use French Fried Onions Like Bread Crumbs For Better Meatballs
Breadcrumbs are good—noble, even. Without them, meatballs would be dense little orbs and meatloaves would be just that: loaves of meat. There would be no crispy, breaded, pan-fried fish, no oven-baked chicken tenders. I do not want to live in a world without breadcrumbs, but that doesn’t mean I don’t want to switch it up…
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Make A Vegan Cream Sauce Out Of Roasted Onions
Onions are not known for being “creamy.” Bright? Yes. Acerbic? Sure. Painful? Sometimes. But not creamy. However, if you roast them in a hot oven for just shy of an hour, they become just that—soft, mellow, and downright creamy.
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Leave Onion Roots Intact For Easier Slicing And Dicing
By now, I could chop an onion in my sleep: Slice it in half, trim off the stem and root, peel, and slice away. In all my years of onion prep, it never occurred to me to shake things up, but skipping just one of those steps — removing the root — has changed my…
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You’re Caramelising Onions All Wrong
I, like so many millennials, am a big fan of instant gratification, and am always looking to hack, streamline or otherwise speed up the process of cooking delicious food. There is, however, one tasty treat that is always going to take its sweet, caramelised time: The onion.