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Old 01-03-2015, 02:16 PM   #1
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Using less onion not noticing big differences

After years of cooking, I'm starting to notice that I don't really need to use as much onion as recipes usually call for. Most recipes seem to call for 1 onion chopped up. I started realizing that its a bit overwhelming. You get a lot out of a chopped onion and onions do vary in size.

Does anyone else ever notice this? I'm not saying that I never or would never need to use a whole onion cut up, but it just more I'm noticing more frequently that I don't need to use that! much onion in things that I make.


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Old 01-03-2015, 03:53 PM   #2
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I find that to be the case with many ingredients.

When I was young I was a "kitchen sink" type of cook, I tossed all sorts of things into the pot and if a little was good then more was better!

Now that I'm older I prefer to make things with fewer ingredients and smaller amounts of ingredients that play a supporting role in the recipe.

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Old 01-03-2015, 06:30 PM   #3
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I've been working on making smaller size amounts of food, less leftovers with varying success. " Working on it" is the operative word.

Onions vary in size so much. And then there is the "we" factor. What a medium onion to one of us may be a large to another. It would be simpler if recipes specified use by Cup size amounts, but then, what is one to do with a little bit of left-over onion, toss it? or use it. Of course, Use it and it's a Heaping Size measure. So here we are back to the beginning.

I have seen bags of diced onions in the freezer section. I think that could be helpful when you want a specific amount, such as a handful. Now, there's an accurate measurement.

I look for bags of onions that are smaller in size ( when possible) so I can use just some or a little or add a 2nd smaller onion if more is wanted.
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Old 01-03-2015, 06:49 PM   #4
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Since onions do vary in size so much, I just eyeball how much I want based on our taste and the amounts of other ingredients in the recipe.

I also keep a produce bag from shopping each week and collect leftover pieces of cut veggies in it for later use. This way, bits and pieces don't get lost in the crisper.
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Old 01-03-2015, 09:38 PM   #5
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I try to get bags of onions with varying sizes. I then choose the onion best suited to the dish I am making.

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Old 01-03-2015, 09:59 PM   #6
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Originally Posted by Zhizara View Post
I try to get bags of onions with varying sizes. I then choose the onion best suited to the dish I am making.
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Old 01-03-2015, 10:09 PM   #7
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I love onions so I tend to use a lot...but when making potluck or cooking for others I cut down on onions... It can be overwhelming for some folks... You kind of know when you're cutting them how much you should use...

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Old 01-03-2015, 10:25 PM   #8
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I too like bags of various sized onions. And I also like a lot of onions in my food.
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Old 01-04-2015, 12:08 AM   #9
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I figure a large onion is one cup diced and that is enough for a dish that serves 6. If I have monster onions, I go ahead and saute the extra and toss in the fridge or freezer. They will get used.
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Old 01-04-2015, 12:14 AM   #10
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I use only white onions as they are milder and don't bother my stomach, even raw. They just seem to have a softer flavor, if that makes sense. I use lots of white onions in my cooking. They are the least expensive produce we buy at 4 lbs for a dollar at the local Mexican market where they also have cilantro for a quarter a bunch. Love that place!

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icing, onion, other

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