Noah (angelbob) wrote,
Noah
angelbob

One for the (not-yet-extant) "I Hate Onions" Cookbook

In a fair number of circumstances where onions are being used as "vegetable filler" and for texture (around a pot roast, in a soup, stuffed in a turkey,) celery is a really good substitute. You can also do something like celery root, but... Almost anything has more flavor than long-cooked white onions. Even celery is more assertive. Other veggie filler/texture tends to wind up being a much larger chunk of the final flavor.

Now for *red* onion substitutes, all kinds of things would be fine - celery, celeriac, fennel, radishes... Red onions have a lot of final flavor, so something with a lot of flavor makes a good substitute. It's white onions that are so mild that it's hard to find a similar mild-texture-no-flavor equivalent.

Though I should probably be trying jicama for that. It's nearly flavorless. Anybody know if it stays crunchy after cooking?
Subscribe
  • Post a new comment

    Error

    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 5 comments