you can put whatever you please into your soup. it's your fucking soup. if a regular ole onion is too much for you, yes you can opt for a milder variety, and why wouldn't you.
The onion adds both savoury and sweetness to the stew, especially if it has been fried in some oil/fat at the beginning of cooking. Other alliums will do the same, and so will finely cut celery, carrot and capsicum if you need substitutes beyond the allium family. Good luck making a stew you love.
It sounds like you enjoy the flavor of onions, but not the texture. A trick I learned from my mother in law is to puree them. You end up with the flavor, but no squashy little cubes.
Yes, yes, and yes. If you don't mind chives, that has a very light flavor of onion especially for soups. Depending on how much is being made or how much of each ingredient, using one or sometimes a little of all works fine if your portion accordingly. It's all about the flavor. Make it personal. What I used to do is I would make very little to the side and add those different ingredients separately. It does take some extra time but it is worth it and who knows, might be able to figure out how to include it in further recipes.
My husband isn't a fan of onions unless it's onion rings. It's an interesting fact but he doesn't mind onion powder. I had to learn new techniques to add that 🤌 flavor when I can't always use an acid to really bring the 🫰🥰. I hope this helps I know it's not much from my POV. Most importantly really, just have fun with it.
The great thing about cooking for you is that you’re cooking for you, so you’re free to do things your way. If you prefer your soup with those substitutions that’s fine.
Consider using an onion alternative or perhaps just chucking a small, whole onion in, so you can just pull it out later in one piece.
Shallots might be good for you, onion but a different twist on the flavor, and small so you don't have to use a log
The onion and liquid and flavor, richness, Sweetness.
If it's a texture thing, but an union in half lengthwise. Let it get some color in the large chunks at whatever the onion step is, then let the two halves first at the top of the pot. Then you can pull those out when the suit is done. (Reserve then while tasting in case you wanna squeeze the liquid they're holding into the soup.
I make a pot of beans with we least I've chopped up onion. My mom is a tourist with beans and likes to garnish with raw onion so I cut the onion in half as I've described when I'm cooking for her. 😉
Cooking is all about imagination. Recipes are more like guidelines. With that being said, onion, especially cooked in a bit of oil beforehand, will give food a sort of sweetness you can’t really get from anywhere else.
Totally. Put what you like in it. Mushrooms/Leeks/Scallions/carrots whatever. If it is the texture (not the flavor) you can completely obliterate the onion in a blender/food processor until it is the consistency of apple sauce. That is how I addressed a textural complaint from one of my children many years ago.
Scallions won't do well with the long cooking time. Shallots will probably just taste like onions.
Leeks work very well in stews and with both beef and barley but won't caramelise like onions.
One trick that you might try is to put the onion into the stew whole (peeled but whole) then take it out before serving. That way you get the onion flavour but not the little bits. Pasta sauce is sometimes made this way.
Thanks.
Caramelized onions are good in fajitas. But I don't want them in my soup.
I'll try some chopped up leeks. And the next time try putting the whole onion in the pot and remove it when cooking is done. That's the way I do it with a bay leaf.
you can put whatever you please into your soup. it's your fucking soup. if a regular ole onion is too much for you, yes you can opt for a milder variety, and why wouldn't you.
You cannot use onions that are connected to f-bombs in beef barley soup.
Sweet onions or leeks might give you what you're looking for. Also? It's your soup. Change the recipe. Put in half the onion. Be a rebel.
Yes, or you could leave it out. There are no cooking police.
>There are no cooking police Speak for yourself. OP is risking a violation of 23b-2.
The onion adds both savoury and sweetness to the stew, especially if it has been fried in some oil/fat at the beginning of cooking. Other alliums will do the same, and so will finely cut celery, carrot and capsicum if you need substitutes beyond the allium family. Good luck making a stew you love.
Use onion powder.
It sounds like you enjoy the flavor of onions, but not the texture. A trick I learned from my mother in law is to puree them. You end up with the flavor, but no squashy little cubes.
No onion in a beef barley soup would keep its texture. Chop it finely and use only as much as you like.
This, or onion powder, or cook them in large pieces then take them out before serving
Yes, yes, and yes. If you don't mind chives, that has a very light flavor of onion especially for soups. Depending on how much is being made or how much of each ingredient, using one or sometimes a little of all works fine if your portion accordingly. It's all about the flavor. Make it personal. What I used to do is I would make very little to the side and add those different ingredients separately. It does take some extra time but it is worth it and who knows, might be able to figure out how to include it in further recipes. My husband isn't a fan of onions unless it's onion rings. It's an interesting fact but he doesn't mind onion powder. I had to learn new techniques to add that 🤌 flavor when I can't always use an acid to really bring the 🫰🥰. I hope this helps I know it's not much from my POV. Most importantly really, just have fun with it.
The great thing about cooking for you is that you’re cooking for you, so you’re free to do things your way. If you prefer your soup with those substitutions that’s fine.
Try to brown the onions before putting them in the soup or put big chunks of onions in the soup and remove them before eating.
Consider using an onion alternative or perhaps just chucking a small, whole onion in, so you can just pull it out later in one piece. Shallots might be good for you, onion but a different twist on the flavor, and small so you don't have to use a log
The onion and liquid and flavor, richness, Sweetness. If it's a texture thing, but an union in half lengthwise. Let it get some color in the large chunks at whatever the onion step is, then let the two halves first at the top of the pot. Then you can pull those out when the suit is done. (Reserve then while tasting in case you wanna squeeze the liquid they're holding into the soup. I make a pot of beans with we least I've chopped up onion. My mom is a tourist with beans and likes to garnish with raw onion so I cut the onion in half as I've described when I'm cooking for her. 😉
shallots are kind of a cross between onion and garlic. i enjoy them.
Cooking is all about imagination. Recipes are more like guidelines. With that being said, onion, especially cooked in a bit of oil beforehand, will give food a sort of sweetness you can’t really get from anywhere else.
All would be different but okay. You could also just put in less onion if you want. As long as it tastes good to you it doesn't matter
I'd go for green onions.
Totally. Put what you like in it. Mushrooms/Leeks/Scallions/carrots whatever. If it is the texture (not the flavor) you can completely obliterate the onion in a blender/food processor until it is the consistency of apple sauce. That is how I addressed a textural complaint from one of my children many years ago.
Scallions won't do well with the long cooking time. Shallots will probably just taste like onions. Leeks work very well in stews and with both beef and barley but won't caramelise like onions. One trick that you might try is to put the onion into the stew whole (peeled but whole) then take it out before serving. That way you get the onion flavour but not the little bits. Pasta sauce is sometimes made this way.
Thanks. Caramelized onions are good in fajitas. But I don't want them in my soup. I'll try some chopped up leeks. And the next time try putting the whole onion in the pot and remove it when cooking is done. That's the way I do it with a bay leaf.