Comment on Move over powered milk, it onion time
granch_bibblyfibble@piefed.social 1 week agoI’m not an onion lover, but I’ve somehow recently realized that maybe its because yellow onion sucks? White onion (in chili, salsa, etc) I don’t mind, and might even miss if it were left out. Red onion, it kinda depends, I often don’t want as much as they put on a burger, but I’ll leave some small amount on.
But, all the recipes that call for yellow onion seem to be things I don’t like. I haven’t just tried one alone, to test, but can onion lovers chime in on whether yellow onion is distinctly different enough to be the kind I’ve hated much of my life?
I hated onions as a kid but enjoy them as an adult.
Yellow onions are kind of the “default” onion in my mind. Basically anything cooked in a skillet can start with some onions in butter or oil. Or as part of the base to start a soup. Most of the time, the onion itself kind of fades into the background, adding some sweet notes to a dish.
Red and white onions are more likely to be used raw (chili topping, pico, added to some salads…). But if I’m cooking, it’s usually a yellow onion.
Yellow onions are great though.
Yellow onions aren’t usually better for cooking, especially for caramelizing. White and red tend to be better used fresh or pickled.
SlurpingPus@lemmy.world 1 week ago
I eat the kind pictured in the OP image almost exclusively, because they’re the cheapest where I live. They aren’t that different from red onions to warrant the hate. Idk about white ones, they aren’t popular here at all.
Put yellow onions on sandwiches, it’ll be fine. Great for frying too. I personally don’t like boiled onions, but it’s used in soups around here quite a bit.