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I have a recipe that calls for one white onion and one red onion. Whats the difference between them. And who has two different kinds of onions on hand unless they are a professional cook somewhere.
I have a recipe that calls for one white onion and one red onion. Whats the difference between them. And who has two different kinds of onions on hand unless they are a professional cook somewhere.
Dude, you really need to take a couple of cooking classes or something. It's not at all unusual to use different kinds of onions in a dish, whether that be white, yellow, red onions, or leeks, scallions or shallots. What is this recipe?
White onions have a stronger flavor and are most often cooked. Red onions are milder and can be eaten raw, or they're added at the end of cooking to finish a dish and add some color and flavor.
Last edited by fleetiebelle; 09-20-2017 at 12:09 PM..
Dude, you really need to take a couple of cooking classes or something. It's not at all unusual to use different kinds of onions in a dish, whether that be white, yellow, red, or leeks, scallions or shallots. What is this recipe?
White onions have a stronger flavor and are most often cooked. Red onions are milder and can be eaten raw, or they're added at the end of cooking to finish a dish and add some color and flavor.
I agree. I always keep various onions on hand. White, yellow or Spanish and shallots for cooking, red for salads. I never know what mood I'm in or what I'm going to whip up lol
I find white onions quite mild, it is the yellow ones which are stronger. I think you can use 2 of whatever kind of onion you have on hand, for your recipe. I often have different types of onions on hand, but we are onion fiends
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fleetie wrote:
Dude, you really need to take a couple of cooking classes or something. It's not at all unusual to use different kinds of onions in a dish, whether that be white, yellow, red, or leeks, scallions or shallots. What is this recipe?
White onions have a stronger flavor and are most often cooked. Red onions are milder and can be eaten raw, or they're added at the end of cooking to finish a dish and add some color and flavor.
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OP does not need a cooking class, this is a cooking forum, where people can come & ask questions.
OP does not need a cooking class, this is a cooking forum, where people can come & ask questions.
Yeah, sure, on the one hand everybody has to start somewhere and you don't know if you don't ask, but on the other the OP has a history of starting threads asking stuff like
"are lemons and limes are the same thing?" that make me wonder if he is an alien.
I currently have on hand: white, red, yellow, sweet yellow and green.
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Yeah, sure, on the one hand everybody has to start somewhere and you don't know if you don't ask, but on the other the OP has a history of starting threads asking stuff like
"are lemons and limes are the same thing?" that make me wonder if he is an alien.
People evolve with their cooking. Back in my 20's and just learning to cook an onion was either a big round white thing or little bulbs with green tops. Now, I have white, yellow, red, shallots, scallions and the occasional leek (if I'm doing a seafood stew especially).
I can't say I have 5 kinds of flour though -- but then I am a terrible baker
Last edited by grampaTom; 09-20-2017 at 03:51 PM..
You complain about two types of onions? Dude, I stock 5 types of flour in my pantry at all times.
Flour doesn't go bad - or at least not as soon as onions do.
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