10 Onion Tips and Tricks
Red, white, yellow and green, onions are something I use in my kitchen practically every day. Here are some tips and techniques that every cook should know about buying, storing and using onions:
1. When buying onions in a mesh bag, smell them first. A strong smell indicates that one or more of the onions is spoiled.
2. At home, do not store onions in a plastic bag. They should be kept in a cool, dark, airy place.
3. Cold onions are less likely to make your eyes tear, so chill them before chopping or slicing.
4. Wet whole onions to make it easier to remove onions skins.
5. Grating is a good alternative to mincing onions for any dish where you want them to blend in completely, such as a meatloaf. Remove the ends and the skin from the onion, cut it in half and grate it on a box grater or microplane. This is a good method for garlic, too.
6. When sauteing onions, cook them on medium low to medium heat — not high — to avoid a bitter taste.
7. While sauteing onions, add a tablespoon or two of water to the skillet to help it to cook evenly and prevent burning.
8. For caramelized onions when you want them to cook to a rich golden brown, sprinkle them with salt as they cook to help draw out the liquid.
9. When sauteing onions and garlic for the same recipe, cook the onions first, then add the garlic and cook one minute more. Onions need several minutes to become tender while garlic cooks quickly.
10. When serving onions raw in a salad, slice or chop them and place the pieces in ice water for 20 to 30 minutes to mellow the flavor and crisp them. Drain and pat dry before using.
Do you have a favorite tip for cooking onions? I’d love to hear it .