My grandpa used to make peanut butter & banana sandwiches with onions.Love onions. Nothing's better than an onion and mustard sandwich.
That's it. I'm curious how many people are actually allergic.
I have never heard of someone being allergic to onions.
Curly, I'm curious, are YOU allergic to onions??!?!???
Seems like one of the few things in the world for which and allergy is rare..
I've never met anyone that was allergic. However, I talk to random people almost daily that claim to be. I manage a pizza restaurant, FYI. I swear everyone that doesn't like them says they're allergic. I was curious if this is actually a common allergy that I just never ran into outside of pizza world.
This sample, anyway, is looking pretty conclusive so far...
Good God, no! I darn-near eat them like apples!
Love onions. Nothing's better than an onion and mustard sandwich.
I've never met anyone that was allergic. However, I talk to random people almost daily that claim to be. I manage a pizza restaurant, FYI. I swear everyone that doesn't like them says they're allergic. I was curious if this is actually a common allergy that I just never ran into outside of pizza world.
This sample, anyway, is looking pretty conclusive so far...
MBasile said:Tell them that there are onion juices on the cutlery and preparation surfaces. $20 says they wont care
swmbo and i would put them in just about anything while cooking.
the_bird said:I'm of the opinion that people who don't like onions aren't cooking them right. Sweat them out in a little olive oil and/or butter, a little salt and pepper, get them nice and soft and translucent... they don't really taste like "onion," they're sweet and savory and just a great foundation to almost any dish. Just like garlic, if you cook it right, you don't get that aggressive bite, but you do bring in some wonderful, "full" flavors.
Try cooking with shallots, too, they're 10x better.
+1 MB, cut them small and cook them and I'mgood, otherwise not so much.
Hey Curly, its not you, but in general I don't trust the restruant industry. It tends to employ alot of younger people who don't give a s***...I wouldn't take it personally. I think alot of people are less likely to complain to restruants out of fear, instead they use other tactics, like being allergic to onoins, or never going back to a restruant that screws up.
I'm of the opinion that people who don't like onions aren't cooking them right. Sweat them out in a little olive oil and/or butter, a little salt and pepper, get them nice and soft and translucent... they don't really taste like "onion," they're sweet and savory and just a great foundation to almost any dish. Just like garlic, if you cook it right, you don't get that aggressive bite, but you do bring in some wonderful, "full" flavors.
Try cooking with shallots, too, they're 10x better.
petey_c said:SWMBO thinks I might be allergic. Every time I eat sauteed onions the bedroom stinks! Hmmm, think I need to see a professional?
I have to agree with pretty much everything you just said... Haven't had too much time with shallots, but I LOVE cooking with onions... Especially Vadalia onions...
Best way I've found to combat the tears when cutting them up... Chill them in the fridge at least overnight before you go cutting into them. Cut the ends off, then give them a quick rinse in cold water and it's all good.
I use onions in so much of what I cook it would truly SUCK if I couldn't eat them anymore. Almost as bad if I suddenly couldn't eat fresh garlic... Only thing that tops the list would be beer, or anything fermented. Hell, I even saute some onions and mushrooms when making taco's... I think my blood is part EVOO now too. It's what I used 99.98% of the time... Only time I use anything else is when I'm making brownies and EVOO just wouldn't taste right.
I've never met anyone that was allergic. However, I talk to random people almost daily that claim to be. I manage a pizza restaurant, FYI. I swear everyone that doesn't like them says they're allergic. I was curious if this is actually a common allergy that I just never ran into outside of pizza world.
This sample, anyway, is looking pretty conclusive so far...
Shallots are nice because they're almost like a little garlicy onion. I think it was Tony Bordaine's first book, talking about the differences between "restaurant food" and "home food," and one of the biggies was all the shallots he uses every night. I'll julienne them or chop them into little cubes, either with or in substitute for onions/garlic, then sweat them out to bring out the savory goodness.
It's almost like... what's that Japanese word for the "fifth sense"? Umami? That kind of basic underlying savoriness. That's kind of what all of these things bring to food for me.
I love EVOO, too, but I've been cooking with more butter lately as well (or mixing EVOO with butter); just seems to do a better job at browning.