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COOKING GUIDE
The Essential & Practical Cooking Guide
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WORKING WITH ONIONS
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How to prepare, cook and serve onions
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| The onion is one of
those ingredients basic to almost every savory dish. Onions come in various
sizes, large spherical ones, pungent round onions, sweet mild onions flat and
elongated Italian red onions. In addition, there are small pickling and button
onions, shallots and spring onions.
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Peel off the papery skin, then
slice, chop or as the recipe requires. For spring onions, trim the root end and
cut off any wilted or discolored green leaves. Cut as specified, using just the
white bulbs or both white and green parts. |
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To fry them, cook chopped or
sliced onions, uncovered, in oil over moderate heat , stirring occasionally for
approx. for 5 minutes or until soft and translucent. If specified in recipe,
cook until onions are golden brown. To slow-cook, cook sliced or chopped
onions, covered, in oil over low heat, stirring occasionally, for about 30
minutes or until very soft and golden. To boil small onions, drop into boiling
salted water - 15 minutes. |
Top
hamburgers or steaks with slow-cooked sliced onions.
Use
thin slices of sweet red onions raw in salads.
Bake
whole onions in oven at 4250F / 2200C / Gas 7 for 45 minutes or until
tender
when
pierced with a fork.
Trim
all but 5cm of green from spring onions, then stir-fry in hot oil and
Combine 450g boiled button onions with 40g butter and 70g soft brown sugar;
cook
over low heat, stirring, for 10 minutes or until caramelized.
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Asian Melting Pot
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