"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 03-04-2015, 04:53 AM   #1
Assistant Cook
 
Join Date: Mar 2015
Location: UK
Posts: 1
A Question of Onions...

Hi I'm looking for some advice on onions in Mexican food...

I'm trying some new salsa recipes; a roasted tomato and tomatillo, a salsa verde, and a habanero hot sauce. All the recipes, at some point, call for onion, and I know that white onion is pretty much de rigeur in Mexican cooking, but try as I might none of my local supermarkets stock white onions!

It's market day today and I'm hopeful I'll be able to pick some white onions up there, but in case I can't my question is: would it be better to substitute yellow onions (or "brown" as they're often called in the UK) or sweet onions? I have both but would like to use whichever will get closest in terms of flavour to a white onion.

Thanks in advance! :)

__________________

__________________
ghanson5190 is offline   Reply With Quote
Old 03-04-2015, 05:19 AM   #2
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
In Texas, the small yellow onions with the brown skin are very common and a good sub for white.

Eric, Austin Texas.
__________________

__________________
giggler is offline   Reply With Quote
Old 03-04-2015, 05:24 AM   #3
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Also, I just thought..

I would go easy on the onions.. for me, when I make salsas, the flavor is much more about the tomatos or tomatillos, and the green chilis.
__________________
giggler is offline   Reply With Quote
Old 03-04-2015, 07:02 AM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I agree that yellow onions will work just fine. Chop them coarse, and cook in with the other ingredients of your salsa. You want all the veggies big enough to feel, but small enough to fit little chunks of tomato, peppers, and onion on a chip. The onion should still have just a bit of crunch, or firmness to it, but be cooked enough to make it sweet.

Hope that helps.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-04-2015, 09:32 AM   #5
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
I'd say don't worry about it. The onions are there to provide some sharpness and some oniony sweetness and crunch to the salsa, not to be the star. As long as you have a basic onion, you will be fine. I've never worried too much about using yellow, Vidalia, or white onions interchangeably in most dishes (I don't find that red onion is as readily interchangeable). I use a lot of onion when I cook, and 90% of the time it's just generic yellow onion.

When the dish calls for raw onion then I'm sometimes more picky, and for salads I will use red onion almost exclusively. On a burger I like a solid slice of raw yellow or white onion - usually yellow because that's what I always have on hand in the pantry.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-04-2015, 11:17 AM   #6
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
If you're afraid that the flavor might be too strong, soak the chopped onions in ice water for about five minutes. Then drain them well. The soaking takes some of the sharpness away.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 03-04-2015, 11:24 AM   #7
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,077
+1 on the if its cooked, probably doesnt make much of a difference.
(although, from a texture point of view, the vidalia onions are a little thicker, and may add a different texture than some of the thinner onions)

+1 soaking the chopped onions in ice water for 5 minutes to reduce sharpness. I usually do this when adding them raw into something.
__________________
larry_stewart is online now   Reply With Quote
Old 03-04-2015, 01:06 PM   #8
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,033
Welcome to DC. A great place to come to with a question. You get answers galore. If there is one thing the members here love to do, it is to help folks. These folks have eons of experience. And the majority of them are just home cooks. Some are professional chefs, but not many.

Don't forget to come back and let us know how your recipe turns out. And please bring pictures. We call that Food Porn. We drool over pics of food. Some of our members have been known to lick their monitor screen when the pic looks so appetizing.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-04-2015, 02:23 PM   #9
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,838
We use white, yellow and Vidalia as interchangeable onions all the time. I buy what looks the best and do not worry about the variety.
Unless you are eating an onion sandwich, I don't think you could really tell the difference.
__________________
Roll_Bones is offline   Reply With Quote
Old 03-04-2015, 02:30 PM   #10
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
I use both white and yellow interchangeably as well. And I will add that red onions also work. DH brought home a bunch of red onions when I didn't specify what I wanted, and they work just fine in recipes both raw and cooked.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
onion, onions

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.