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]]>You Can Definitely Be Generous With Them
This leads us to our main point, which is that you don’t have to be scared when adding onions to a recipe. If you’re cooking something savory which calls for a ballpark of sautéed onions, you can feel free to just toss in as many as you want. As long as it’s not distracting from the rest of the dish, those onions will only improve it in ways that your taste buds will thank you for.
Another reason you can be generous with your onions is that they shrink very easily. Once you start cooking them, it takes no time at all for them to become a fraction of the size they were before, and much softer as well.
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]]>It’s hard to go wrong when cooking with onions—heated with a little oil or butter and salt, they can lend a complex sweetness to any dish that they’re a part of. Raw onions have a spicy bite that very few other ingredients can bring. With so many different types to choose from, it can be tricky to know which variety to use when. We’ve created a guide to help clear things up so you’ll always know which onion to choose.
Yellow Onions
Yellow onions are typically considered to be the most flavorful and work best when cooked in dishes like soups and stews. They’re a great “all-around” onion that you can’t go wrong adding to any hearty dish.
Red Onions
Red onions have a light, peppery flavor that’s generally lighter than other onion varieties. As a result, they can be added raw to everything from salads to salsas. They’re also delicious when pickled with a little white wine vinegar.
White Onions
White onions are the blue jeans of the culinary world—they’re incredibly versatile and can fit in almost anywhere. Feeling fancy? Heat them slowly with some butter and salt to create golden caramelized onions. In the mood for something casual? Chop them up and throw them in some guacamole to enjoy with tortilla chips.
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]]>Recipe
- Begin by thinly slicing a red onion and putting the slices into a jar with a lid. Make sure it’s big enough for there to be a lot of liquid covering everything.
- In a saucepan, combine 1 1/2 cups of white vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. This is the base for the pickle recipe, but if you want to make it more flavorful, you can add in things like allspice berries, whole peppercorns, garlic, herbs, or more.
- Bring the mixture to a boil over medium heat and once it’s boiled, pour it over the onions in the jar.
- Put the lid on the jar and let it sit out until it’s completely cooled before putting it into the fridge.
- Once it’s in the fridge, wait at least one day but up to 3 or 4 before you dig in.
and salads 
. Oh yhea, and they make anything you put them on instantly prettier 
. Method: Slice a red onion into thin slices. Just use half if it’s really big. I like half moon slices 1/8” – 1/4” thick. A mandolin is great but a knife works. Pack the onion slices into a large glass jar or two smaller jam jars. In a saucepan heat 1 cup vinegar, (I use white wine, rice or champagne vinegar but any vinegar will do), 1/2 cup water, 2 Tbs sugar and 1 Tbs salt. Once the vinegar is boiling and the sugar and salt have dissolved, pour the mixture over the onions. You may have more liquid than you need depending on the size of your jar(s). Use it to pickle another veg or discard it. Put a lid on the jar(s) and refrigerate. They will turn bright pink almost immediately and you can use them as soon as they have cooled down. You can add things like garlic, pepper corn, spices, etc. to the jar before you pour in the hot vinegar to enhance the flavor or you can just keep it simple like this, which is usually what I do. #thefeedfeed #feedfeed #f52grams #kitchn #inmykitchen #eattherainbow #eeeeeats #healthyeating #farmtotable #eatorganic #healthyish #bonappetite #eatyourveggies #makesmewhole #foodblogger #thecookfeed #iamwellandgood #healthyeats #realsimple #pickling #veganrecipe #foodblogfeed #lovefood #befitfoods #goodmoodfood #foodandwine #mywilliamssonoma #glutenfreerecipe #pickledredonions
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#allotmentgirl #gardener #gardening #gardeninglife #growyourownfood #vegetables #allotmentsofinstagram #veggies #organic #photoofthedayRed Onion
Whether you want to pickle it, put it into guacamole, or right onto a sandwich, red onion is the best type of onion if you want to have it raw. Since it’s more mild and sweet than other onions, you won’t get as much of an intense punch from them if you eat them raw.
White Onion
• • • Pic from:-@_nisarg_ved_ • • • • #whiteonion #whiteonions #foodporn #food #foodie #foodphotography #tasty #delicious #village #onionrings #onion #oniongarland #sulfur8 #healthyfood #malvani #kokan #konkan #sindhudurg #ratnagri #devgad #kankavli #sawantwadi #malvan #konkanfoodie #foodofindia #maharashtrafoodie #nisargamysoul #feelthenature #mothernature @nisarga.mysoul
This is the type of onion you’ll most likely see in chutneys and salsas, which can be a hit or miss for people. White onions are probably the zingiest of the onions, but are also super crispy, which makes it great for these types of sauces.
Yellow Onion
A yellow onion has what you think of as a typical onion flavor, and goes well with anything you cook. You probably don’t want to use it raw, as it’s a little intense, but once it’s cooked down, the flavor provides a great base for soups, sauces, sautees, and more.
Green Onion
Also called a scallion, this is an onion you’ll need if you want to make a lot of Asian-inspired dishes. Depending on what kind of flavor you want, the green part is much milder than the white.
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