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The finely sliced rings or death.
(lemmy.world)
It's true though.
As I say to the onion-haters, "They're in almost all the food you enjoy: you just don't know it."
So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.
Disagree, one of the reasons I'm an onion hater is precisely because they're in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.
You're not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you're in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
“deflaming”
And, if you instead soak them in a thinned, high-fat dairy of your choice (ie. buttermilk, diluted crème fraîche, etc.), the onions' allinases are even more delicate and allow for the subtle notes of your chosen cultivar to be enjoyed in their place. FWIW, this is a key step in fried onion rings.
I'm curious about how far your onion dislike goes. For example, I recently cooked lohiketto, a Finnish salmon soup. It feels like a rare meal that doesn't use onions (it's basically leek, carrot, potatoes, cream, salmon and dill), but the leek sort of fills the role that onions usually would, albeit more delicately.
TIL: In Finland, leeks are like onions.
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The more you cut, the more you break cell walls, and the more pungent the onion becomes.
Finally. ty.
If you keep your knife properly sharp, you'll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I've watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.
This makes me want to cry
Snort
What’s wrong babe? You haven’t even touched your onion plate
Kathy Bates has entered the chat
it's like different shapes of pasta all over again
I had a roommate that was obsessed with replicating the McDonald's dollar menu hamburger. He said the finely chopped onions made all the difference.
They absolutely do. He is correct.
They are actually dehydrated to ship then rehydrated in the store also
It's about the texture, the consistency and how much onion you get with your bite.
Exactly. Putting rings of onion in, say, a pot of chili would make it have a weird texture, as would dicing them finely for a French onion soup.
Just shovel them into my mouth. 👀
I'd eat an onion like an apple.
Don't let your dreams be dreams
I bit into a whole onion once. I peeled the skin first though, which tells you there must have been some insane part of me that expected to enjoy the experience. "Hang on, get that paper off first or it'll taste bad"? What was I thinking.
If it were a sweet onion, I think I could survive it. A red onion... I think I'd toss it to the lad next to me and try to deck him when he went to catch it. Run out the door while he's down and have a friend yell after me that I could have politely said no thanks
I too love red onions.
For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.
I'd argue that they all taste like licking a 9v battery.
Maybe I should start licking batteries, then. I had no idea they tasted so delicious.
I thought that was more like salt and vinegar?
...which I also love
that may be a sign you’re allergic
...one o'clock and three o'clock taste pretty similar and eight o'clock and ten o'clock are close-enough for most uses...
Related: Daniel Gritzer of Serious Eats explored different ways to mince garlic, finding that some methods significantly increased garlic's pungency/strength (and also that long cooking methods negate much of this difference)
Sharp, bitter, stomach pains.
Where's the cheese and apple?
None of those are "finely sliced rings", though...
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this post was submitted on 12 Jul 2025
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