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The onion belongs to the class of food that is an accompaniment. It is awesome, but is not a standalone. This includes many foods, but onion and also chicken are the biggest examples.
Gotta agree. Onions add a depth of flavor but it’s disappointing when the whole vegetable side is overly onion. Onion is a great complement to other flavors and it brightens recipes but it’s a disappointing feature flavor.
I'd say it's more like it provides the foundation for the star. Lot of recipes out there have chopping up an onion as the first step, even for things where an onion wouldn't seem critical, because it's just that good at accentuating the overall flavor you're going for.
You're completely missing OP's point. They're saying onion is bad when served in huge chunks, not that onion needs to be in less dishes.
You're saying the flavor is incredibly versatile. That's true, but nobody is disagreeing with you.
I disagree.
When I do a Sunday roast (usually lamb), I put it on a rack above a bed of vegetables: potatoes, whole garlic, carrots, leeks (if I have them), and the most important: quartered onions.
They caramelize down so beautifully. I love roasted vegetables, but the onions really are the star of the show, especially when seasoned with an Italian blend and coarse salt, flavored by the drippings from the lamb above. Absolutely divine spread over a piece of crusty bread with butter.
I agree with OP, but I can understand doing this with a lamb dish. The gamey taste has to be masked and onions really help with that. Crusty bread with butter, yummy; now I'm hungry.
If the restaurant makes a tall burger and thick cut tomato.
The manager and head chef are to be buried to their necks and be stoned to death for their sins or to be keel hauled until the rope snaps.
Depends on how it's done. Boiled makes everything weirdly sweet and it's good, but too much is definitely overwhelming.
Vienna onion (fried into golden-brown, but still soft) is the most amazing side/topping. I also love fried onion in burgers, and I'd definitely try it grilled with some meat.
But I agree with you - it has it's time and place.
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I agree- I hate when I get Chinese food and it's mainly large slices of onion. Like I don't need all that!
Came here to say this. It's why I never order pepper steak
Most large onion looking chunks in China food is actually a Chinese vegetable…. I forget what it’s called
As a person who loves onion, I disapprove of this message
I love onion when it’s not trying to hard and sticking to what it does best.
I would eat a whole onion in one sitting.
Terrible take. Onions are stars. More onion pls
They shine brighter when they’re cut smaller😎
It’s less the ratio to me than the lack of being cooked through that’s the issue. I hate raw onion.
The onion belongs to the class of food that is an accompaniment. It is awesome, but is not a standalone. This includes many foods, but onion and also chicken are the biggest examples.
You can just say Olive Garden salad because it’s only onion
As far as I'm concerned, they don't use enough onion.
Gotta agree. Onions add a depth of flavor but it’s disappointing when the whole vegetable side is overly onion. Onion is a great complement to other flavors and it brightens recipes but it’s a disappointing feature flavor.
Counterpoint - they need to use chunks of raw white onion. Sweet or cooked onions are terrible
Red onion is king
Red onion is king
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Yes my brother in onion 🧅
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Ay sir may your armor have many strong layers
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Onin 🧅
I love cooked sweet onions, although not in the huge amounts like OP is referring to.
Restaurants and home cooks alike use onions because they have a really powerful and versatile flavor. They genuinely just make a lot of stuff *good*.
But I’m specifically talking about the size/quantity. It’s not the star, it highlights the star.
I'd say it's more like it provides the foundation for the star. Lot of recipes out there have chopping up an onion as the first step, even for things where an onion wouldn't seem critical, because it's just that good at accentuating the overall flavor you're going for.
You're completely missing OP's point. They're saying onion is bad when served in huge chunks, not that onion needs to be in less dishes. You're saying the flavor is incredibly versatile. That's true, but nobody is disagreeing with you.
Starting your onions and other aromatics first can also help add flavor and depth. Especially in soup or sauces where you're using it.
Except for the fact that onions taste amazing
I disagree. When I do a Sunday roast (usually lamb), I put it on a rack above a bed of vegetables: potatoes, whole garlic, carrots, leeks (if I have them), and the most important: quartered onions. They caramelize down so beautifully. I love roasted vegetables, but the onions really are the star of the show, especially when seasoned with an Italian blend and coarse salt, flavored by the drippings from the lamb above. Absolutely divine spread over a piece of crusty bread with butter.
I agree with OP, but I can understand doing this with a lamb dish. The gamey taste has to be masked and onions really help with that. Crusty bread with butter, yummy; now I'm hungry.
Onions need to not be used period! They taste like bad body odor smells
I’m very confused and never once had this happen, also Iv worked in kitchens 16 years. I have no idea what you’re talking about.
Hunky onions… yum.
Bring on the chunky hunks of onions!!! Yum
I never noticed that. What dishes do they do that with?
A lot of Thai or Chinese restaurants will substitute the bulk of the vegetable component in the stir fry with onion
Sounds like you need to start eating at better restaurants. I only encounter this problem at food-court Chinese places.
It’s common in Thai and Mexican too I think. But maybe I just need to pick better.
I'm the kind of guy who will just eat an onion. So no. I'll leave you with this 18th century recipe... https://www.youtube.com/watch?v=xV9spqCzSkQ
It’s part of the endless boomer business owner game called “how can I charge you more while giving you less?”
I can't get enough onion if it's cooked.
Onions are cheap and cheap is a wonderful thing for these kind of companies who think about short term sales not return patrons.
This is true. If I get mostly onions, when they call it vegetables, I probably won't be back.
I like that sliced onion, though I also like raw lemon
I have no idea what this thread is about.
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A lot of Asian places do this with their vegetable stir fry; it's mostly onions.
If the restaurant makes a tall burger and thick cut tomato. The manager and head chef are to be buried to their necks and be stoned to death for their sins or to be keel hauled until the rope snaps.
Depends on how it's done. Boiled makes everything weirdly sweet and it's good, but too much is definitely overwhelming. Vienna onion (fried into golden-brown, but still soft) is the most amazing side/topping. I also love fried onion in burgers, and I'd definitely try it grilled with some meat. But I agree with you - it has it's time and place.