Have You Been Using the Wrong Onions?
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- čas přidán 11. 12. 2019
- Have you been using the wrong onions?
Yellow Onions, Red Onions, Shallots, Leeks, Scallions and When to Use Them
How to slice an onion: • Caramelized Onions
How to dice an onion (option 1 and 2): • Onion Dice without Par...
How to dice an onion (option 3): • Onion Dice: the Square...
How to caramelize onions: • Caramelized Onions
Fried Shallots: • Crispy Shallots (Why i...
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Based on the comments I am getting, it seems like people are determined to use every onion available in the store. Everyone is asking what to do with white, sweet, and vidalia onions. I don't do anything with them. I am not saying they aren't good. It's just that yellow onions fit every single cooking application for me, and red onions and/or shallots fit every single raw application. Most stores offer 10 varieties of apples, but you don't need to buy them all. Whatever you'll buy will probably not be as good as honeycrisp anyway :) But here is a seriouseats.com article that tell you what to do with ALL onions commonly available in the US including white, sweet, and vidalia: www.seriouseats.com/2014/06/differences-between-onions-yellow-red-vidalia-what-are-ramps-shallots-how-to-cook-with-onions-guide.html The only big reason I can see for using vidalias is that they make you cry less than yellow onions. This can be a big deal to some people. I probably wouldn't be able to tell because I wear contacts. It also sounds like they might be even milder than red onions, so if you want a super mild onion for a salad, vidalia might be your friend. I'll have to give them a shot. Maybe this video will lead me to discover a new favorite onion!
no. that's just two different names for the same thing.
I love red onions and use them raw quite often. I also love Vidalia onions. They are a change of pace from red onions and definitely have a different taste. They are great on sandwiches. One quick tip: When using raw onions in a dish, rinse them under some tap water and drain them well. This will tame the acidic nature of the onion that occurs when you cut them.
All I took from this is that I want you to do one video wearing glasses haha ;P
@D Brother Cutting the root end off releases the gases that make some people "cry." The root end is the part with a lot of tiny, wispy-looking little shoots coming out of it.
One use of Videlia onions is in a home made salad dressing. Delicate and sweet.
If the left over onion turned poisonous when you put it in the fridge I would have been dead years ago.
Bu, bu, bu I read it on the inter web, how could it be wrong? I store onions air-tight often. I usually don't have left-over, but sometimes.
maybe we're all dead?
Me too,
@@Thyme4ma We’re still here! And I pulled out another onion out of the fridge to make dinner tonight!
Me too. I have never heard of that and refrigerate left over onion often.
Beef stew with pearled onions is amazing. It also solves the problem you mentioned; no fork needed, you can eat them with a spoon.
I started out watching this for the opinions on onions, but I keep zoning out. Her voice is too relaxing.
Right her voice but not her accent.
Her voice is so calm and patient!
I like her videos!!! :)
What an incredible knowledge base, so interesting and huge amount of tips. I can't possibly zone out, the information is so great!
A voice that makes me watch videos about onions.
Thank you for validating my onion convictions. I use yellow onions 98.6% of the time. A thick slice of Vidalia is good on a grilled hamburger, and thinly sliced red is great on a salad. But yellow onions are a staple in my onion bin.
I could listen to that voice all day 😌
humandxp, why are you here if this is so unpleasant for you?
She is a total delight: very knowledgeable, sensible, charming and easy on the eyes.
As opposed to the loud shrieking sound many US woman are making these days.
@@LL-lj1kq why throw all US women in one category? 😒
@@acer4237 I believe, the person wrote "many"
I love this woman! So matter-of-fact and sensible. Good on you Helen,
This was soooo helpful to me. I have used the wrong onions for caramelizing for years and years! I'll bet my French onion soup is going to really improve after this important video!
may I ask, what did you use?
Once tried Vidalia onions for French onion soup and it was a waste of time. Stick with the yellow.
@@rix2982 Even better, use leeks. I believe that this is what the French use.
Xrysorbya, leeks are lovely in cold French soups, but definitely Not for French onion soup, where it is best to use yellow onions.
You can use any onions for caramelized onions if you want chunks Spanish or Yellow onions will be better but they all taste the same caramelized.
** pearl onions have left the chat **
THAT is really funny!
**pearl onions have entered the chat** Pearl onions have updated their status as "pickled but not drunk"
🤣🤣
Pearl onions are for soup.
@@crabmansteve6844 Hard agree. Actually pretty delicious in soup
that's really interesting where I live red onions are so pungent that can make the person next to me when I chop cry and white onions are generally milder and can be eaten raw
I hate red onions
Nothing worse than your coworker not eating the red onion in their salad and then dumping it in a bin 10 feet from your cube so you spend the second half of your shift crying
My favorite Onion for salads is the Yellow Onion soaked in White Wine Vinegar and water for 20 min.
I always store my leftover onions after cutting. I’m single and live alone, so I hardly ever use an entire onion for a single dish. Plus all the onions I find in the grocery store are always ginormous, even if I intentionally buy the smallest ones available. I’ve never had problems with them being bitter or stinking up the fridge though. I just stash them away in a small ziplock bag, push all the air out, seal it, and keep it in the crisper until ready to use again. I’ve never had any issues with this. It saves me money on groceries too.
the key to storing left-over onions is to place them in an air-tight or closed environment. The reason cut onions become bitter when stored is the out-gassing which occurs. and when those gasses mix with other gases/odors they react chemically. Ask any chemist and they will verify it.
PockASqueeno I have done the exact same thing, they don’t stick up the fridge and last long time.
I do the same-saran wrap it really well and put it in the bottom of the bin. No problems except it dries out over time and then I have to throw $.40 of an onion away.
Be aware that storing onion in a SEALED container is inviting it to soften and ‘go off’ in taste & aroma rather quickly; anaerobic effects don’t grow mold, & hardly make them poison, but DO make such onions UNDESIRABLE AS AN INGREDIENT.
Which is quite a different thing.
A certain minimal amount of air exchange is required to prevent this, with the downside that the cut surface(s) will dry slightly; to counter this, I give myself a crisp, fresh surface by slicing off & discarding that millimeter. As for smell, I’ve never had the smell or taste of onions ‘contaminate’ other items in the fridge. My method is a small ziplock, most of the air out, and the seal closed - all but for that last little ‘snap’: too small a space to stick anything through, but sufficient for air exchange; a little practice with an empty bag will instill the knack.
@PockASqueeno - do you only ever make single-meal portions? Chili, ‘Italian-style meat-based tomato sauce’, Coq Au Vin, Hot & Sour soup are only a few of the delicious meals that can be made “in bulk” & canned or frozen for future use - saving money on ingredients, and giving you wonderful food to add to your single-serving meals, and a lot of nutritional happiness and a raft of new skills.
Onion-specifically, ‘larger’ dishes give great opportunities to explore the preparation, use, and experience of onions - it’s been educational, great fun, and has fed my family & me very well for many years: having that food put up gives me a lot more flexibility and variety in terms of what I feel like fixing ‘RIGHT NOW’.
Right now, for example, I still have 6 quarts from my last batch of hot & sour soup. I don’t eat it every day, but it’s delicious, satisfying, and as long as I have some, I don’t have to cook ANYTHING if I don’t feel like it. Or it’s not convenient. Or not possible.
And yes, I put onions in my hot and sour soup. Don’t tell anyone!
I’ve been using green onions a lot lately because After years of yellow onions, green ones have there place I’ve found. Yesterday I put them on cottage cheese with lots of black pepper. Yum
Ad a sliced radish, and it's Summer on a slice of bread.
Helen’s videos are so helpful and I have learned so much watching. And I love her beautiful voice.
I absolutely love Helen's voice and her advice! I even like cooking now!
This basic information on each onion and it’s best or most common use is priceless! I’ve never used pearl onions and I doubt I will now! Thanks Helen!
Brilliant info to be be valued by “cooks” of ALL skill and experience levels. Thank you so much. You’ve got a new sub.
Thank you for your video Helen.
One of my local groceries routinely carries bulb onions, which are basically a scallion with a much larger onion bulb at the bottom. I love these for providing both the greens and base and the onion itself seems somewhere in between the tiny scallion bulbs and a yellow onion bulb. It is more fresh tasting then the yellow onion but also more pungent then a scallion bulb.
On Pearl Onions, I've abandoned these since going low-carb, but I used to make french-style pearl onions steamed in water/butter plus touch of sugar and rendered until the liquid was gone and absorbed/soaked by the pearls. I would add them one by one to the top of Coq-au-vin. I agree that those Pearl Onions are a real pain to deal with and cooking them individually in this manner means one or two get obliterated in the process. However, the rewards are the eyes of guests who pluck one of them into their mouths and experience something truly special and unexpected. I think they have their place in a very specialized application like this.
On shallots. They are my favorite onions to serve with sauce for blue mussels, making crab cakes and other fresh applications that require a fine mincing. However, I still like the red's for their larger size. Sometimes you want those nice half slices on salads and on top of burgers. My morning ritual of purging the refrigerator from yesterdays onions is to chop up whatever bits and cook them with our daily eggs. Since we eat eggs almost daily, there is always room for a little onion in the pan before the golden orbs get dropped in.
I hope you have a wonderful holiday with your family and best wishes for 2020. Ken
Great video - as usual! Agree with your advice and have recently become a big fan of shallots for all the reasons you shared. I also like white onions - particularly for Mexican dishes. They have a more mild flavor than yellow onions and also make great quick pickles. Thank you for creating great content!
Your videos are AMAZING, and exactly what even we already-decent home chefs need to learn! Thank you! 🙂
I loved the way she said BS! Great, clearly explained onion primer.
,,Well, if you don't know, then thish ish ... B-Ssshh"
(Fred Gordon Herbert)
If onions become poisonous when stored in refrigeration, we would all be dead - except for those who never eat at fast food places.
Even outside of the fast food industry onions are prepped long before they are used
You are hilarious! I enjoy your cooking techniques, instruction and great sense of humor.
Hey, I just wanted to let you know that I really appreciate your videos.
What a wonderful and thoroughly enjoyable presentation. I'm enjoying all your uploads Helen, well done!
I just found my go to food channel on YT. Thank you Helen!
Excellent presentation. I posted on my FB feed and have gotten very positive comments. People love your style and professionalism.
Ummm ok - Helen you are ADORABLE and your videos are great. I'm not a rookie in the kitchen - but have found a couple dozen videos so far that have simplified or clarified my understanding of how a particular dish works. Love it!
Thanks for this video. I've always used sweet onions, and Vidalia onions when they're in season. Now I'm going to try yellow onions.
One of our favorite onion dishes I learned from my Dad: chop a whole onion, chop a few peeled sweet potatoes, put in a glass baking dish, drizzle with olive oil, sprinkle with fresh ground black pepper and bake in the oven at 400F for an hour (stir at 30 minutes). Our family loves this simple recipe.
So glad I discovered you last week when researching cuts of meat. I learned so much from that video and tried some USDA PRIME Ribeye and made one of the best steaks I've ever eaten! And then this video here is a great video on onions... I'm always stinkin up the fridge with leftover red onion... I've added shallots to the grocery list and gonna give them a try, both caramelized and crispy! :D
Thank you for this video. I learned much here, especially on when to use shallots, and I so agree with your take on those nasty pearl onions. 🙏
I smiled so big when you held up a yellow onion! It's my favorite onion to cook with too! I rarely use raw onions in my foods but if a receipe needs it like in a burger or sandwich, I will first soak sliced yellow onion to help remove the pungent flavor.
I have two qualifications to prove a real cook: 1) Can they produce the perfect egg dish of any kind, and
2) How do they describe their love affair with the onion.
Go see "Chef Jean Pierre dicing an onion"
He's really enjoying the onyos 😉
Thanks for this valuable information. I absolutely love your channel!
I love watching your videos. Thanks for sharing your knowledge. I cannot tell you how many ideas I get from you - THANK YOU!!
I love cooking with yellow onions. I love red onions roasted with other veggies. So good. I really thought this might make me feel bad about almost exclusively using yellow onion but it didn’t 😂
Your accent is just really soothing to hear. Great info as well.
Your videos are so excellent, I am so happy I found your channel!
Love your videos!! Educational, intriguing and humorous!! 👏🏼
Hello Helen, thank you for sharing all these information with us... for the red onion or any onion, if they are big just cook them until they are translucent and put them in a zip-lock bag and throw them in the freezer...that's what i do and when ever i want small quantity for an omelette or any other dish i put use them right away from the freezer.. I hope that help ;)..
Such helpful info that actually makes a lot of sense! I have never thought about “onions” much.... but watching your video was like.... “yea, I think she’s right”! Thanks, Helen!
I just love your shows...you are delightful as well as an awesome food presenter!
I found your videos by accident, I'm really enjoying them and learning new things.
Thanks for adding actual captions. Really good explainer video
Most of the time I use brown/yellow onions, but I do use sweet onions for grilling. They seem to survive a flame pretty well, and taste good all the way through (which is nice since the middle doesnt always cook a lot)
This video needs more views! So informative.
Good Job, Helen
...I make a 'French Onion' soup (Yellow, Shallot, Leek) with the Shallots (batter-fried) as a garnish with Chives (to cover)
...the key to culinary is the first impression
...garlic paste(alioli) spread on the crouton with gruyere cheese and a nice Ciante with Fava Beans (and music) and good companions
I gotta, I love this channel very insightful and you cover very practical subjects. Thank you!
I just found this channel and I love her English accent. She sure is a pleasure to watch, with a wonderful personality. I wish I still lived on the east coast, I would surely attend her classes.
Red onions for everything not cooked is my motto. Love them thinly sliced on a deli sandwich, and thick sliced on a burger.
White onion for burger (sauted or raw) and salsa.
Yellow onion for sauce and caramel.
Cut onion in half, slice, and put UNDER any roasts or poultry. You can add herbs and mushrooms if you like as whatever you add brings more flavor to the pan drippings for au jus or gravy.
I've done this with garlic too! Take off the top third of the bulb, peel them, & put them in the chicken, & use the rest of the bulbs under the bird. I fill in the rest of the pan with vegetables to roast with the bird.
Quick-pickled shallots are fantastic, too!
+1 on pickled shallots :)
Love this! I feel less alone now in my struggle to use an entire red onion which my family loves. My strategy has been to put part of the onion into the salad that I’m making and then take the remaining red onion and dice part of it and slice part of it. Then place it in one of the fridge containers with the air tight silicon lids. This contains its stench, but gives us a few diced onions to sprinkle into another soup/dip/stir fry and a few sliced ones to put on a quick sandwich/burger/taco. This avoids the waste and my husband feels pampered with fancier meals. Also, the last few years, I’ve started to see more medium sized red onions - love that option. Also - here in the south, I’ve often heard them called “purple onion - I assume that this is a colloquialism, but a fun one. Love the tip about subbing a shallot!
Fantastic pointers and fun anecdotes. Great video!!!
"Have You Been Using the Wrong Onions?"
"It's all personal choice."
So it's not the wrong onions, it's the wrong people.
Onion Issues. Trying to work mine out right here.
Gordon Edward just like people haha 😂
From red onions, I generally make picked onion and use the pickle on the salad. It has a similar taste if you are making vinegar-based salads, and you can use them in small portions.
Thank you for voicing what I subconsciously knew, but have often wondered about. I am curious where white onions fit in between yellow and red since I've noticed my mom uses white onions a lot. Great Information!
They're the least sweet onion imo, and the most savory when cooked.
Thank you for your delightful videos. I find that frozen pearl onions that have been defrosted, well dried, and sauteed are essential for boeuf bourguignon. I love thinly sliced raw Vidalias for salads and burgers. Shallots are great in a red wine reduction sauce and perfectly acceptable in risotto so long as it isn't too strongly seasoned--I think they get lost in a porcini mushroom risotto.
Thank you. I learned what I wanted to know and I love to hear you speak.
Brilliant and logical video on onions! Thank you.
Stumbled here by accident but after watching your intro video. I subbed. I like to cook already but I am sure you know things that I don't. Happy cooking.
What a smart video! I had an idea, both instinctively and from experience, that all onions weren’t created equal, especially the red onion -> Great in salads, not so great fried. My best experience with yellow onions -> Dicing about a dozen of then, frying them in butter until brown, incorporating them into bread dough, which resulted in the best bread I ever tasted!
I feel the same about pearl onions.
You are wonderful to learn from. Thanks.
I enjoyed the video. And I most certainly enjoy onions. I can tolerate running out of potatoes or mushrooms in the house, but not running out of onions. There is a KwikTrip gas station four blocks away and they sell yellow onions. Many a Saturday morning I have driven down there just because I wanted a pile of fried onions in my omelette or scrambled eggs.
Helen, my father used to make cough syrup with onions, lemon, and sugar or honey. It tasted good and it worked! The onions and lemons were thinly sliced, and the resulting syrup is what was used. It was stored in the frig.
I switched to spring onions for salads..thanks for your great videos : )
I think after watching a few of your fascinating videos the best overall description is "Good sense cooking"
If I were in Boston I would be in your classes. Thank you for your inspiring videos.
I used to carmalize a huge batch of yellow onions using the crockpot as part of the cooking. I would then freeze them in little paper cups, pop them out and store in a ziplock bag in the freezer. The portion was about equivalent to one onion and easy to reach in and get one. Thanks for your video, as it urges me on to freeze more lovely carmelized onions. So good when added to the browned cooked on stuff in the pan after roasting meat.
I need this ! After 30 years of cooking for family , I can’t wait to cook with the right onions!!
Wow I love you!! We are on the same mindset, so glad I found you
>> OMG!! I finally found someone who hates pearl onions as mush as I do!!!! I love you Helen!!! ...and yellow onions are the BOSS!!
I wish I still lived on the east coast I would love to go to your classes!
I was just looking for tiny red onions for my salad yesterday.... I found one !!! But it’s usually not possible to find... just Hugh ones🥺 thank you for teaching the right use of onion for caramelized onions. I’m guilty of looking for vidalia onions for caramelized... no more!! I love leeks for leek soup, and also hate pearl onions too
There is a place for pearl onions..used whole in a stew, and perfect for Boeuf Bourguignon or even Coq au vin. Apart from that, yet another excellent video from you. Thank you so much!
I only use "frozen" pearl onions for the reason you mentioned- talk about a pain to prepare!! For my favorite chicken pot pie recipe (with a buttermilk biscuit topping!!), I buy the frozen ones and they work great. Happy Holidays!!
I agree with you about pearl onions. Great video.
Love your presentations !
I have similar taste in onions - yellow are my go to for cooking, red for all things salad, scallions for garnishes etc.. I didn't know about using shallots in such a versatile role! I use shallots for eggs at breakfast but hadn't thought of them in the ways she mentioned - great tips! #realcomment
I recently found your channel and my gods I I so so happy and enjoying your content if am ever in Boston ill take a class or 2 hehehe
That was pretty exciting, thank you.
Hi Helen, I learned an onion hack a while back that you might like: Give chopped/sliced onions a rinse in water, and they can be used raw (even yellow onions) and not be too strong. I have been using rinsed sliced raw yellow onions in burgers and I've been quite happy.
Excellent teaching!
Thankyou so much for this useful video!
Love your videos! I learn a lot.
“Like a boss!” Hahaha! You’re a delight!
Thank you for these onion 🧅 tips!
your so great for me the home cook , i enjoy cooking for me an the Mrs ..
I've been storing onions in the fridge for decades. No problemo.
I've stored them for a couple of weeks and they're still great, but never for decades. Maybe your standards are different. ;-)
next time cut it in half put one in the fridge and the other leave out wait two days and taste and you will understand
Peter Hansen hahahahaha, I see what you did there 😂... cheers, Brother!
@@peter9477 - that was funny! it was not funny, when i ran into your brother chris the other day; he told me to have a seat and wanted to know my intentions?
Great video. Learned more again from you!
This was a very helpful video Helen. Thanks so much! What do you think of white onions?
Great video! I use pearl onions (cipollini are even better) only in beef stew. Yes, they are a pain to peel, but they taste delicious.👍
Fantastic, thank you!
In my view leeks are the unsung heroes of soups, especially pureed or creamy soups like potato leek or ginger carrot soups. They give a depth of flavor that is unlike other onions. They also work great in Indonesian dishes like nasi goreng and bahmi goreng.
Vichyssoise!
I double like this video because I have all the same view points on onions. I was finishing your sentences while watching for the first time.
Wow!
Such an informative and charming video.
I loved this video and am belly laughing about the pearl onions. Just made your caramelized onion recipe last night--so good.
YES! Did you make that crunchy onion video?! I've enjoyed every video of yours that I've watched and gleaned something in each one.
I made a diced bell pepper and onion mixture about a year ago and put it into the freezer in Ziploc bags. Less than a month later everything in the deep freezer tasted like onion and the bags hadn't even fell open.
Hi Helen, great video as always. And I also read your additional comment. Based on that, I assume you’d use red onions for raw slices over burgers. And yellow for grilled onions. As far as pearl onions, I believe they’re a key component of any proper Coq au Vin. And they’re great grilled on skewers imparting their smoky onioness on the meat they touch. So they have a use. Finally, how can we forget the great American classic of fried whole onions or onion rings? Maybe Vidalia onions are the right ones for those?
In my area there is a local delicacy called Spiedies, the rest of the world calls them Kabobs. I once tried a variation with lemon garlic marinade over chicken, interspersed with pearl onions on the skewers they were wonderful and tasted almost like another piece of chicken.