Onions are essential!

I don't like them raw.

Except ass. They don't make ass taste better.

I love onions. And garlic. That anyone would roundly dislike either is incomprehensible to me.

I would not eat them when I was very young, especially Bermuda onion. But now I like them a lot, for added heat and complexity to a salad. I’m off the carbs, but I’d really like a trough of homemade macaroni salad with diced spring onion. Sheeeee-it!

I always liked cooked onion and learned that they caramelize them in restaurants by adding sugar. But I can’t have sweets for a while.

Onions and garlic are wonderful. Without them food would be so bland. If a recipes calls for 2 cloves of garlic I put in 5 or 6.

I love onions. My cooking is vegetarian, so, onions are really important. The key is to caramelize them way down to a dark brown.

Garlic? Except for salad dressings and a couple of other things, I don't find them as essential as onions.

I like onions and garlic and but as I get older I have to avoid them so I don’t fart my guts out.

Caramelized onions do not use sugar- onions, oil, and maybe a little water if they stick!

Now, if they add vinegar, then maybe, but then it is a confit.

Sauteed translucent and soft on a Johnsonville brat with mustard on a hot dog bun. Good!

I have always liked the [italic]flavor[/italic] of onions, but when I was young I did not like biting into them. Mom used tons of onion powder or onion salt instead. By the time I was in high school, onion me please. Some things definitely should not contain onions, e.g., lasagna, but the flavor of most dishes is elevated by the addition of onions in some way.

One of my five favorite foods though I hate chiles and any peppers.

The onion is a staple of every major cuisine. For one to claim to not like/eat them betrays a complete ignorance beyond just an unsophisticated palate.

What type of onion dish is the one pictured?

I had some homemade pico de gallo with chips last night. I can still taste the onion today! But I don’t care I love onions. I made some pickled onions a month ago and they were delicious!

They look good on your resume.

I know a family who will not eat anything with onions or garlic. And they're Italian!

Alliums are the staff of life.

I eat garlic raw. They are so delicious that way. And food without onion is nothing.

As a kid my fav sandwiches for school were cheese and onion....yum, yum yum. I eat at least an onion a day still.

you were a poor, r19.

[quote]R13: What type of onion dish is the one pictured?

Click on the link and find out.

Love garlic. HATE onions.

[quote] The key is to caramelize them way down

Onions can only be eaten fried and they REALLY soak up so much oil which can make the final dish rather greasy.

man, ya'll need to watch julia or atk and learn how to caramelize onions.

ONIONS! Scallions, ramps, chives, shallots, leeks, garlic and fucking asafetida!

But then I grew up in a family that ate onions like apples.

Onions make me feel like that gerbil is up my guts and smashing things around. And then the tropical thunderstorm of farts Come and last three days.

Onions are flavor stealing shit weasels. Hate them. Just eat a fucking onion instead of ruining perfectly good dishes with them. Love garlic, though.

R26 If I have even a few pieces of raw onion, I'm a hot gas bag.

R7- I have to be careful with putting too much garlic powder on pizza- it causes heartburn.

I've made a lot of soups from scratch. Almost all of them call for onions in some form. They are essential.

I’ve heard that some people eat onions like an apple. To me that seems crazy.

"The onion is a tuberous vegetable and is a member of the genus stinkus delicioso. It was highly prized by the ancient Egyptian pharaohs, and their friends and cousins-a. They cause watering of the eyes and rubifaction of the skin, but it is very, very tasty."

Oooh...I love onions.

I do not trust people that don't like onions they are the basis of food. I read about an onion shortage in India I was thinking people are gonna starve.

One of the cooks on youtube makes her famous five ingredient sauce with a chunked onion.

After 45 minutes of simmering in the sauce, she fishes the onion out. It’s given flavor, but nobody has to deal with its offensive consistency.

I baked some turkey wings for dinner tonight and used raw onion. They break down while cooking and help make a delicious sauce!

R20, no just middle class.

Raw onions upset my stomach but they are an essential ingredient in my cooking.

I love them as long as they aren't completely raw.

I enjoy raw onions on a hotdog!

Stealth scat thread!

I like sweet Vidalia onions on my salad.

Sauteed oinions until they're golden brown....delicious!

[quote] Onions are flavor stealing shit weasels.

R27 There are three verbs in this sentence?

[quote] Except ass. They don't make ass taste better.

R2, what condiment can you recommend for ass?

Onions smell. You MUST use a separate chopping board to chop the onions.

Because the onion sap seeps into the wood and it's impossible to eradicate.

It's tough cutting onions. My eyes get very teary. I like raw onions sliced thin, raw, on a burger....or chopped fine in a salad...like potato salad or tuna salad.

Onions are gross, and they really, really make your breath stink.

I just made hot italian sausage links with sauteed onions and green peppers on bun yesterday! It was definitely delicious with the onions on top. I also loved fried potatoes and onions - so good! No steak dinner is complete without the addition od grilled or sauteed mushrooms, green peppers, and....ONIONS!!

I love onions, especially Vidalias, the king of sweet onions. As R48 said, cooking onions with peppers & mushrooms is just wonderful.

I prefer them raw. Don’t like them cooked. Is that bad?

R49 My favorite brand of onion too. Great for homemade salsa, and terrific in an omelette or topping the cooked eggs to cool them down a bit. Try the omelette with the vidalias and fresh basil for a sweet treat topped with sharp cheddar open faced on buttery whole grain toast.

I hate chopping onions, there's no way to get a nice dice without chopping by hand. I wish my food processor could do the job.

Onions remind me of my pig dad. He'd eat heaps of them on food, raw or sauteed, and then blow ass so badly after dinner he would routinely clear the TV room. On the positive side, it turned me into a voracious reader, as I fled to my room to my books, away from the family stink.

"Pig Dad: the r53 Story. The Life Onions Made"

I can see it as a "Return to Oz" type thing, where you escape to your fantasy world and the evil Wizard is actually the Pig King, surrounded by his oniony minions.

I have a close relative who will not eat any dish with onions, scallions, shallots, chives, or anything similar. It is very aggravating, when cooking. Will also not eat chocolate. Claims to be allergic, but will eat white chocolate. Strange.

White Chocolate is not chocolate.

Yuck! If you eat lotsa onions and don't drink lotsa water, and you're obese, your fuck buddy could gag and die from your fetid bromhidrosis, OP.

I hated, HATED, onions as a child.

Now i love them. I especially love vidalia, shallots, spring onions, pickled onions, pearl onions... and i use them in cooking. I have to be careful because i tend to overuse them and they can make a dish sweeter than i intended.

And as for garlic. They are amazing! Love love love them - raw, cooked, roasted.

No less an authority than Julia Child uses sugar to caramelize onions. She adds just a small amount, a teaspoon IIRC, to 'severely' brown all the onions that would go into a pot of onion soup. That's not a lot at all, and by the time the onions are browned to perfection the sweetness is gone. Sugar gradually loses its sweetness the higher the heat you subject it to, ask any confectioner.

The sugar itself caramelizes first, and helps to draw out the natural sugars in onions(onions are usually avoided by those on a keto diet), as salt would do, you can certainly get by without it though. To properly brown a large quantity of onions can take a long time and since you don't want them to actually burn, go low and slow, once the onions are translucent.

I make an onion "jam" by slicing up several large onions, covering them with water in a skillet, and boiling them until the water evaporates, I do this three times. After the final evaporation, I lower the flame and add a Tbsp. of brown sugar, savory leaves or thyme or rosemary and Worcestershire sauce. Cook slowly, partially covered, stirring often until they are bronzed perfection, and as dry as you would like. Add S & P to taste. These are great on a crusty, pan-seared hamburger, tucked in between 2 slices of toasted, buttered seeded rye bread.

I can't remember the last time I cried while prepping onions, I think many onions are sweeter these days(i.e. have a lower sulfur content, the onion fields around Vidalia, GA are supposed to be naturally low in sulfur, leading to a sweeter onion) even the ones not known for being sweet. Or maybe I'm simply immune to the "tear gas."

A dear friend cannot abide any type of allium(onion family): onions, shallots, garlic, leeks, scallions, etc. Either raw or cooked to varying degrees, onion and garlic powders as well. She's tried many suggestions from well-meaning friends such as chopping them finely then rinsing them in cold water or simmering them briefly and draining well, nothing works. She says it's very difficult to eat out(understandable since onions are practically ubiquitous in restaurant dishes) Family and friends try to accommodate her, but sometimes onions et al have made it into a dish she eats, and she winds up miserable/bloated/gassy the next day or two. She's suffered like this all her life, and is the only one in her very large family that is plagued this way.

Addition to r60 Add olive oil and butter after the final evaporation. A Tbsp. of each, YMMV, is about right for 3 or 4 large onions.

I'm at a summer house right in Vidalia onion growing territory. There are thousands of acres of Vidalias all around me (and lots of millionaire Vidalia onion farmers). Don't ever let anyone try to fool you into thinking that Vidalia onions are grown anywhere but a 20 county region of Georgia. They may be sweet onions, but they're not Vidalias. They get their taste from the particular soil that is in certain areas in Georgia (around the city of Vidalia).

I once had to correct Martha Stewart officially as she made a comment on her show that she was using a Vidalia onion from some state that wasn't Georgia. I emailed her and let her know she was very wrong. A few months later on another show she was using Vidalia onions and made mention that she had been told of her grievous mistake. LOL

Unrelatedly, I didn't realize anchovies were part of the ingredients in Worchestershire sauce! I learned that the other day.

vegan?

Salt seems to help when caramelizing onions. It draws out the moisture quicker, moisture can then steam out of the pot. As long as there's onion "juice" in the pot, your onions will tend to boil rather than caramelize.

I hate onions, especially raw, but can’t get enough garlic. The texture of onion really grosses me out.

r63 Coconut aminos(I get mine at Trader Joe's™) are a good substitute, or at least a jumping off place, for Worcestershire sauce. Various vegan sites will tell you about other things to add to approximate WS.

I cannot believe I have to add one more thing I left out of my onion jam recipe up at r60. Ol' rockin' chair's got me. Just before you take it off the heat, stir in 2 Tbsps. or so of vinegar. An acid is a must to cut through all the sweetness. I usually use balsamic, but sherry vinegar and red wine vinegar work well.

I have a friend who says he can't eat onions (upset stomach) so he substitutes shallots as they are "gentler". Is this true in people's experience? Shallots seem to pack a greater punch.

I also make a cream potato leek soup which also contains garlic, onions, and then green scallions sprinkled on top.

Shallots just seem like a small onion, IMO. People say that they're half-garlic / half-onion. They have no garlic qualities. They're also small, probably more expensive per pound. If you're cooking down onions, I don't see how shallots would be a better option. The cooked onions will be mellowed out.

Is there a way to eat garlic without smelling like a rendering plant the next day?

R68 I think shallots have a different taste than onions. I describe it as "richer". I substitute it in tomato sauce. No, my friend ears them raw in salad or on hamburgers but claims he can't eat onions.

r70 Roasted garlic has a unique, mellow flavor that you may enjoy. The slow cooking takes away the harsh flavor and smell that you find objectionable.

Shallots for me are best in quick-cooked dishes, sliced thin they soften rapidly and caramelize fast.

I love shallots, but your house smells for days and days after cooking with them.

I thought leaks were the new onions?

r74 Leaks are what happens to your kitchen faucet and then you have to call a plumber.

Ramps are the new onions though.

I have heard of onion pie. It sounds horrible but they swear its great.

When grilled, they stay ropey; you end up burning your face with hot onion and anything attached to it.

This is the basis for my love/hate relationship with La Patties Dur Melt.

Anyone had onion pie?

^ so long as it's got loads of cheese like my mother used to make...delicious!!

I've never had onion pie, but a friend used to make it and talk about it. This friend wasn't a very adventurous eater and not an adventurous cook. So, it must be pretty palatable, even though it sounds weird.

Onion pie is delicious. But let’s recognize that it is really more quiche than pie.

Onion pie typically has a ton of cheese, cream or sour cream, eggs, plus whatever else different cooks add in. It looks and tastes like a quiche.

We 👏 Have 👏 to 👏 Talk 👏 About 👏 Onion 👏 Pie

By Felicityy Q. Millennial

Onions make more than my eyes cry. My ass has a full on sobfest.

Shallots and mushrooms cook up into a really lovely [italic] duxelles. [/italic]

Good for cleaning blood too

On the topic of sugar in caramelized onion, my research is inconclusive. I see some recipes calling for brown sugar, and this clip which lists sugar in the ingredients, but I don’t see the chef adding it in the footage itself.

Separately, this red-headed chef has several clips branded by Martha Stewart. I have made her recipes and they work well. I think she (redhead) has a nice way on camera. She’s chatty but not distracting, and she smiles easily. I think she’s really appealing. I hold my knife properly now because of her (hold it like you’re shaking hands with the handle, for better control).

My cousin has IBS and follows a Low FODMAP diet therefore doesn't eat onions, garlic and a host of other common foods. She's a pain to cook for and also a pain to eat at restaurants with.

onions have enough natural sugar. just cook low and slow.

I want to like French Onion Soup, but it always tastes so salty to me.

R89, I think that's just a matter of too much salt (the cook put too much salt). Onions aren't inherently salty.

Onions are wonderful; not a huge fan of green onions but I don't like the texture of the green part. Now garlic on the other hand... a little goes a LONG way. I've had raw garlic so hot that it produced such a violent reaction in my body I was throwing up and coughing at the same time. Never again.

Onions may be essential but you have use greasy oil to cook them properly.

I love garlic but too much rips my innards apart. Even a moderate amount of garlic make me reek for days. Onions make me stink but no GI upset.

My favorite is pizza with sausage, peppers and onions. I also make an omelette with bacon, tomato, onions and cheese, usually Swiss or cheddar. I sauté the onion in bacon grease until translucent before adding it to the beaten eggs.

R70: Try parsley seed oil gels like the ones I've linked -- and if they have peppermint oil in them, too, all the better. (helps settle one's stomach). They freshen your breath from inside your stomach.

One of my favorite places to eat in L.A. is a local middle-eastern chain called Zankou Chicken, which is famous for their intense garlic sauce/paste that is served with their rotisserie chickens (and kabobs). That shit is delicious! But it will make your breath REEK for two days -- unless you take these. I typically take them at night, after having Zankou, and then again, first thing the next morning. They're the only thing that helps kill the next-day stench of Zankou. But there are limits. If you eat enough raw garlic, you're gonna sweat it out through your pores, too.

Raw onions are death to me. I feel as though I should be brought immediately to the ER after I accidentally ingest some. Painful painful gas and as some others mentioned above, the discomfort and distension last for a very long time. However cooked onions are not a problem. If they do give me gas, it is not painful. People sneak raw onions into every little thing - particularly salads. I have been known to carefully dissect a salad and discarding every tiny sliver of raw onion I can find. I wish they would just serve them on the side for people to add as they desire, not inflicting them on those of whose who clearly have an extreme sensitivity to them.

I used to work out at the same gym as this guy that reeked of garlic supplements so badly that whenever he used a machine, his reek /sweat would STICK to it somehow and was nauseating until the machine were hosed down. I don't know if he realized how awful he smelled. He sweat a lot, and the sweat carried the stench like whale barf.

The most divine smell in the world is garlic simmering in olive oil.

When my mother was with child in 1979, she and my father traveled to Germany, where she was stung quite badly on the foot by a hornet. The German nurse at the clinic cut an onion in half and put it on the sole of my mother’s foot.

Naturally it didn’t do jack shit.

Agreed R88. They do caramelise more quickly when using butter, however, on account of the dairy. Even when using schmaltz, I usually add a knob of butter toward the end if I need to speed up the process. Adding sugar seems too American... sorry Julia Child, may you RIP!

Grilled or roasted onions with a drizzle of balsamic vinegar is magical. I also love onions cooked with cranberry sauce: season one or two pork chops, then brown them in a small cast iron skillet. Remove the chops and fill the pan about an inch thick with sliced raw onions. Saute the onions, tossing periodically, until barely translucent. Stir in two or three tablespoons of cranberry sauce, then top with the browned pork chops. Put the pan in the oven at 350 F. for fifteen minutes or so, until the chops are done. Yum.