Some people claim onions are bitter and pungent with a strong acidic flavor. They are simply eating onions wrong.
Have you ever wanted a meal that was sweet, savory, fresh, tender, crisp and juicy all at once? This assortment of flavors and textures may seem impossible to experience all at once, but there is one simple vegetable that will make your taste bud dreams come true: onions.
Onions are the most versatile ingredient to add to your meals when prepared properly. They add a level of complexity that can elevate any dish through their umami flavor. Not only can they be added as a side — like caramelized on a burger — but they can also be served as an ingredient in the main dish — such as in green onion pancakes.
The shape of an onion can already be cut in a variety of ways. Cutting it into slices, dicing it to make cubes or chopping it to make rings can each enhance a dish and bring out a certain tang of onion in their own ways.
Sliced onions are the perfect way to caramelize, as the shape allows the onion to turn into a jammy, sweet delicacy, and fancifies any dish. Slowly-sweetened onions balance savory dishes like French onion soup, caramelized onion quiche, burgers, pizza and hummus with a sweet surprise.
Sliced onions also work in stews or rice bowls like curry, beef stew, gyudon and oyakodon. Soaking up the rich broth and seasonings of the dish, onions act as both a vessel and a sponge to transport new flavors while keeping a succulent texture.
On another hand, cubed onions add a crunchy, smokey depth to dishes, like kebab, noodles or fried rice. The thicker structure of the onions allows the outside to crisp up, while still holding its shape.
Say you don’t feel like cooking or want something cold. Onions, versatile even in temperature, are the way to go. Some haters of onions will claim that uncooked onions are too strong and too bitter. But, when sliced thinly and left in cold water for ten minutes, onions can add a freshness to your salads —without the sharp acidity and overbearing tang.
Raw onions can also cut away the grease in certain oily dishes like tacos and hot dogs. The slightly crispy bite adds just enough variety to keep you eating through the thick foods.
Even if you don’t feel like eating a full meal, onions still work as a snack; take fried onion rings, for example.
Furthermore, all of these recipes exemplify the magnificence of only white onions. The green, red, yellow and sweet kinds each have their own additional tastes.
My personal favorite is green onion, because it is the easiest to prepare. Sliced thinly, scallions can top any dish — from omelets to fried eggs over rice. When lightly fried in oil and mixed with soy sauce and a dash of sugar, it provides the most convenient yet sophisticated explosion of flavors in your mouth. I promise: One taste, and you’ll want to lick the bowl clean.
It is impossible to hate onions. Don’t yuck this yum and at least try one of these many ways to prepare onions. I assure you: You’ll love it.
