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/ck/ - Food & Cooking

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File: 44 KB, 640x426, onions g.jpg [View same] [iqdb] [saucenao] [google]
5260209 No.5260209[DELETED]  [Reply] [Original]

I know onions are important to a lot of recipes, and making mirepoix and such, but I fucking hate the big bulb onions. Dislike the texture and the very strong taste.

Green onions, scallion, spring onion and shallots are good though, much milder taste. But I'm afraid by substituting in green onion instead of bulb onions that it'd fuck everything up.

>> No.5260221

aw i love this stuff

>> No.5260224

I don't see why it would unless its something like onion soup or something.
But any place where you use chopped onions just sub with the green. That's what I do at least on somethings, i'm no chef though.

>> No.5260230
File: 7 KB, 244x207, mexican_onions.jpg [View same] [iqdb] [saucenao] [google]
5260230

don't forget mexican onions. best of both worlds. pic related.

>> No.5260231

The bulb has more sugars.

Green onions will barely caramelize (if at all) if you stick them in a pan.

>> No.5260246

no, it'll be fine

>> No.5260257
File: 23 KB, 360x240, leek-mussel1.jpg [View same] [iqdb] [saucenao] [google]
5260257

It's odd that you say bulb onions taste too strong, in my opinion green/spring onions themselves have too much of their own distinctive flavour.

Leek might be a better compromise. It's much milder than the average brown onion and will caramelise easier as >>5260231 said.

>> No.5260379

>>5260257
>>5260209

just made this
>>5260365

with this
>>5260230

>> No.5260808

i use red onions and echalottes wherever i can. spring onions dont entirely substitute for white ones.