I have onions and leek and I want to sautee the two together. Can I use both?
I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this
I have a school project. We are to create a recipe of our own and also explain the effects of the ingredients used when cooking. I would like to know if addin
I have been making pickled onions for years with no problems. I have recently bought pre peeled onions and find that in the pickle, these onions fizz in the ja
so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions,
Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this
I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions
I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peel
Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up b
Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage.
I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several ba
Which preserves diced onions better? A plastic or metal container?? I'm trying to figure out which is a better storage container.
I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it mi
I came across this in the context of low-carb chicken pie filling, in other words without a flour/roux base. Is there a name for a sauce that starts with low &a
I chopped some onion and put it in an old gas oven. It had 3 issues: Some pieces or parts of pieces are burned while other pieces are still not dehydrated. It
Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or s