Do you, like me, have a love-hate relationship with onions? While I love the taste, I hate spending the rest of the day with onion breath! Luckily, I recently learned that there are ways to mellow them out. If you are interested in reducing their pungent bite, you can place the peeled and thinly sliced onions in ice water for 15 minutes. The cold water helps to dissolve the sulfur, which is the element that gives you that lasting taste.
How about crying? Do you hate shedding tears when chopping or cutting onions? Well, there is a cure for that too! Some remedies that onion lovers swear by are: chilling the onion beforehand, or lighting a candle while chopping, or cutting the onion under a vent. But let’s get real - the best way to keep your eyes from watering are goggles. Yes, I said it, goggles! Any set of goggles will do; no need to purchase anything fancy.
What about caramelizing? I love caramelized onions, but I rarely have the time to stand in the kitchen and stir forever (plus, my arm gets tired!). A fuss-free way of caramelizing is to use a slow cooker. This method still takes a bit of time, but at least you are not having to stir constantly.
Have you ever considered an onion as a dairy-free cream? You can whip up this savory topping and use it for mac and cheese, gratins, or traditional cream soups. All you have to do is roast some whole onions in the oven for 1 hour at 400 degrees Fahrenheit. Then, let cool and remove the skins. Next, place in a blender (I use a Vitamix) with a few splashes of oil, lemon juice, and salt. Lastly, puree until smooth and...tada! You have a vegan sauce.
I will leave you with one other onion trick. I love to chop any leftover onion and keep it in the fridge. Since I am usually cooking for one, I rarely use an entire onion. Any onion not used can be chopped and stored in a plastic bag. Be sure to date it so you use the oldest onion first when it is time to cook with it.
Now you’re ready to chop, slice, cut, and cook with onions! Just don’t forget those goggles.