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Old 06-09-2015, 01:40 PM   #1
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Boil then saute onions.

I was watching a recent foodnetwork show, where the restraunant boiled then sauted the onions for sandwiches. Any one do or try this?

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Old 06-09-2015, 02:16 PM   #2
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No. Did they say why they do this?
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Old 06-09-2015, 02:20 PM   #3
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The only time I can remember boiling onions was to pickle them.
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Old 06-09-2015, 02:34 PM   #4
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No did not say why, I am thinking to make large qty. for restaurant use.
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Old 06-09-2015, 03:44 PM   #5
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It just occurred to me - they may have been sweating the onions. That would soften them without browning. Otherwise, I can't think of a reason to boil them first.
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Old 06-09-2015, 04:54 PM   #6
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Blanching them is supposed to take some of the sharpness out. I've heard that - but never tried it, so I'm not speaking first hand.
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Old 06-09-2015, 05:03 PM   #7
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Quote:
Originally Posted by Silversage View Post
Blanching them is supposed to take some of the sharpness out. I've heard that - but never tried it, so I'm not speaking first hand.
But sautéing turns any sharpness to sweet anyway, so blanching still wouldn't seem to make a lot of sense unless it was simply to precook them so that sautéing them for smaller portions wouldn't take as long?
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Old 06-09-2015, 05:40 PM   #8
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If I'm in a hurry I will put the sliced onions, fat and enough water to barely cover the bottom of the frying pan. I cover the pan and the water creates steam that quickly wilts the onions. I remove the cover, allow the water to evaporate, and fry the onions.
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Old 06-09-2015, 07:35 PM   #9
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But sautéing turns any sharpness to sweet anyway, so blanching still wouldn't seem to make a lot of sense unless it was simply to precook them so that sautéing them for smaller portions wouldn't take as long?
Maybe it doesn't make sense to someone who one who knows everything, but I'm only saying that it is one of several methods purported to reduce the bite of onions. Another way (supposedly) is to soak in either ice water or an acid like vinegar or lemon juice.

But since I don't know everything, I could be very wrong. All three methods make some sense to me, but admittedly I've never tried any of them. But then, I don't know everything about everything, or maybe anything about anything.
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Old 06-09-2015, 07:37 PM   #10
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I'm pretty sure they are just par cooking them as part of their prep.

That way sautéing to done is much faster.

Not anything a home cook needs to worry about.
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