And another one...Do you put

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Alot of food just tastes so bland without them. Whatever cuisine your cooking there is not a dish that cannot be improved by the addition of onion in some form or another :P.

Caramelised onions and a roast? Ohhh yeah!

I guess thats why its one of the 'big three' of italian, french and many other european cuisines.
 
Oh yes, onions are VITAL in so many dishes! I prefer those really hot, ultra-oniony brown onions, too. You can\'t have meatballs without onion, nor spag. bol., a stirfry is bland without onions, lots of onions in casseroles and stews (soups, too, if I made soup), baked onions to go with a roast, finely chopped onion in mashed potato, onion gravy (goes well with sausages or meatballs). I even put grated onion into scrambled eggs, omelettes and quiches.

I like very finely sliced onion rings in a tossed salad, but to pander to wimpy taste-buds, I usually use a red onion for that!

Tonight I\'ll be having fritters made with leftover corned beef - and chopped onions mixed into the batter. Maybe some fried onions on the side.

I grow some of my own onions, but when I need to buy them, I buy in bulk and freeze them sliced or chopped. I think I\'d have a stroke if I ran out of onions!!
 
I needed an onion before DH fell and fractured his hip so I ran (not really) over to Costco. Wow!! they are the size of a basket ball..well, a baseball I guess. Now that I am home alone.."What do I do with 10 pounds of onions!! I guess I could cut them up (my processer died) and freeze that but to make them taste good when I fry some, other then butter what would make them taste good?Don't they do something different when they are put on a steak sandwitch?

Marge
 
you soooooo put onion.:-p i just remember my Mom going through this proper vocabulary phase when i was a kid and i have yet to recover. you wanna see someone swear, though, tee-hee, that's what i'm best at......
 
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