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Hubs is allergic to the cooking fumes given off by onions. I grew up in a household that cooked with onions All The Time. It's somewhat limiting to have to leave them out. Best solution I've managed is to use frozen onions, and bury them in the stewing ingredients, or add to the cooking liquid early and keep the pot covered all the time. I've also tried making onion preserves (when he's out of town for a week!) which I either can or freeze. This seems to force out most of the offending fumes and still allow me to get onion flavor into cooked foods. I've also made simple fried slices, but they don't store as well. None of these really gives me the taste of freshly cooked onion.
Do you know if there is an onion that off-gasses less fumes? Even sliced green onion tops can give him trouble. Garlic is even worse.
Shallots are not just used in French cooking, countries in South East Asia use them in their cuisines - Thailand, Malaysia (where I'm from), Indonesia, Philippines... they're more delicate in taste than the regular big onions. I use them instead of regular onions. 2-3 medium sized shallots are plenty for most recipes.
I have been looking for a smallish, white onion that is supposed to be very, very mild. My fiancé is determined that it is out there but I have searched until I am out of options. He actually likes to eat pieces of onion, raw, when eating his meals....What am I looking for??? Where can I get them?? Thank you for any imput!
Vidalia are the most mild onions though medium-size. Pearl onionions are small and much milder than large bulb onions. Spring onions and scallions tend to have a milder taste too. Hope this helps.
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