583
The finely sliced rings or death.
(lemmy.world)
It's true though.
As I say to the onion-haters, "They're in almost all the food you enjoy: you just don't know it."
So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.
Disagree, one of the reasons I'm an onion hater is precisely because they're in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.
You're not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you're in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
“deflaming”
I'm curious about how far your onion dislike goes. For example, I recently cooked lohiketto, a Finnish salmon soup. It feels like a rare meal that doesn't use onions (it's basically leek, carrot, potatoes, cream, salmon and dill), but the leek sort of fills the role that onions usually would, albeit more delicately.
I don't mind onions when they're used as a real ingredient. French onion soup, stir-fry, onion rings, all good. Onions also make decent filler in soup and curry, but I think the only soup I've had without onion is cheese & broccoli. Every ground meat I've seen uses onions as filler, so every burger, nearly every taco, most sausages, every lasagna, every spring roll, all have that onion taste.
If leeks were used like this, I'd probably hate them too.
It really is just a texture thing for me. Hate onions, love onion powder.
Edit: or a homemade onion slurry is also fine
Cooked onions. Only people who can't cook serve them raw.
There are a number of uses for raw or very lightly cooked onion. In my experience people with rigid rules around how ingredients can be used or prepared often can't cook well
I think that applies in life more generally tbh. People who tend toward extremes don't handle nuance very well. Most of life is nuance
In general, maybe so. But I love a burger with the fresh crunch of a slice of red onion
Nah a good raw red onion is exactly what some salsas and guacs want. Ooh and the occasional salad that could use a bit of bite. And of course sandwiches.
Especially when cooked
Especially after you factor in cooking. How fast. How hot. What method.
Related: Daniel Gritzer of Serious Eats explored different ways to mince garlic, finding that some methods significantly increased garlic's pungency/strength (and also that long cooking methods negate much of this difference)
.......
yeah?
is this actually news to anyone?
What’s wrong babe? You haven’t even touched your onion plate
It's about the texture, the consistency and how much onion you get with your bite.
Exactly. Putting rings of onion in, say, a pot of chili would make it have a weird texture, as would dicing them finely for a French onion soup.
This makes me want to cry
Put your head in the freezer
Snort
Just shovel them into my mouth. 👀
I too love red onions.
I'd eat an onion like an apple.
Don't let your dreams be dreams
I bit into a whole onion once. I peeled the skin first though, which tells you there must have been some insane part of me that expected to enjoy the experience. "Hang on, get that paper off first or it'll taste bad"? What was I thinking.
If it were a sweet onion, I think I could survive it. A red onion... I think I'd toss it to the lad next to me and try to deck him when he went to catch it. Run out the door while he's down and have a friend yell after me that I could have politely said no thanks
God I hate imagining you eating all the red onions 😭
I had a roommate that was obsessed with replicating the McDonald's dollar menu hamburger. He said the finely chopped onions made all the difference.
They absolutely do. He is correct.
They are actually dehydrated to ship then rehydrated in the store also
it's like different shapes of pasta all over again
I'm not saying that leeks are onions (though they are alliums, i.e. of the same family). To me, whilst they do taste quite different to onions, there is still a flavour that I would describe as onion-y
For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.
...one o'clock and three o'clock taste pretty similar and eight o'clock and ten o'clock are close-enough for most uses...
Where's the cheese and apple?
Dear community: do we downvote to disagree here? Because OP is wrong bite me…
tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
It's just a funny, honey bunny.
Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it's why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
Tell me you learnt to cook to get laid without saying you learnt to cook to get laid.
"If you play your cards right, I might let you taste my steak au poivre ;)"
Sharp, bitter, stomach pains.
Top right, with sliced tomato, on a toasted everything bagel with cream cheese.
So good...
this post was submitted on 12 Jul 2025
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