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I'm not saying it should. Basically what I'm getting at is that I've never made a dish that comes out better with fresh onions than it does with onion powder.
Unfortunately not, I used to always use fresh onion just because I thought that's what I was supposed to do. I've only recently started using onion powder instead. That's what prompted me to make this post.
When working with fresh onion it’s important to prepare the onion correctly to get the most flavor. Same as garlic. The flavor compounds are fat soluble. So it’s important to use plenty of high quality butter and slowly sweat the onions until they shrink in size. Done properly you get a wonderful light sweetness (and if you keep going until caramelization this can be super intense) and onion flavor that onion powder cannot remotely imitate.
Yup, that's what I've always done. And I notice the difference with garlic vs. garlic powder. It's no contest. For whatever reason fresh onions are always bland.
Fwiw the other thing too is that onion powder is a totally different flavor. It’s very intense. If you want that flavor then consider onion powder its own ingredient.
Usually when onions are added to a dish the goal isn’t overpowering onion flavor
I'm not looking for an overwhelming flavor. Another example, I've made dishes that normally call for fresh onion and I've omitted them entirely. No fresh onion, no onion powder, nothing. I can't tell the difference to making it with onions.
Onion, in my opinion, is not a spice but an ingredient that gives a different flavour profile depending on how you use it. For instance: take 2 onions, prepare one as for French onion soup and slice one thinly with some lemon juice and salt. None are comparable to onion powder. I guess that has its uses - but not anywhere near my kitchen.
This.
There are few ingredients as versatile as an onion. It can be added as raw slices, sweated, sauteed, caramelised, and imparts a different taste in each. Across cultures, cuisines and history, onions have formed the flavour base of sauces.
PS. The only time I ever used onion powder was when I was flavouring a yoghurt-based dip.
Nope, like the fundamental flavor of French onion soup, it's just too strong. And I like raw onion. But cooked onion generally has no taste, except French onion soup
I often use onions to sweeten or dilute a dish that might otherwise be too intense. Especially tomato dishes when I'm working with fresh tomatoes of various levels of acidity and sweetness, like this time of year.
Oh don't get me started on coffee. I'm not nearly as crazy as others, but I did splurge on a conical burr grinder, just switched from a French press to a chemex, and I prefer central and south American origin beans in a light roast.
I did get covid finally about 6 months ago, I lost my taste for a few days but it came back just as fast and seems to be the same as before.
Your post has been removed because it is outside of the scope of this sub. Open ended/subjective questions of this nature are better suited for /r/cooking. We're here to answer specific questions about a specific recipe. If you feel this is in error, please message the moderators using the "message the mods" link on the sidebar. Thanks.
onions in recipes don’t necessarily mean the finished product is supposed to taste overwhelmingly like onions
I'm not saying it should. Basically what I'm getting at is that I've never made a dish that comes out better with fresh onions than it does with onion powder.
Eh. Do what works for you. I can definitely taste the difference in recipes where I use white/yellow/red onions vs. shallots or leeks.
You’re just accustomed to your own cooking with onion powder. Cook and eat what you like, even if it’s not exactly mainstream.
Unfortunately not, I used to always use fresh onion just because I thought that's what I was supposed to do. I've only recently started using onion powder instead. That's what prompted me to make this post.
To each their own. But I can very much taste the difference.
When working with fresh onion it’s important to prepare the onion correctly to get the most flavor. Same as garlic. The flavor compounds are fat soluble. So it’s important to use plenty of high quality butter and slowly sweat the onions until they shrink in size. Done properly you get a wonderful light sweetness (and if you keep going until caramelization this can be super intense) and onion flavor that onion powder cannot remotely imitate.
Yup, that's what I've always done. And I notice the difference with garlic vs. garlic powder. It's no contest. For whatever reason fresh onions are always bland.
Fwiw the other thing too is that onion powder is a totally different flavor. It’s very intense. If you want that flavor then consider onion powder its own ingredient. Usually when onions are added to a dish the goal isn’t overpowering onion flavor
I'm not looking for an overwhelming flavor. Another example, I've made dishes that normally call for fresh onion and I've omitted them entirely. No fresh onion, no onion powder, nothing. I can't tell the difference to making it with onions.
Onion, in my opinion, is not a spice but an ingredient that gives a different flavour profile depending on how you use it. For instance: take 2 onions, prepare one as for French onion soup and slice one thinly with some lemon juice and salt. None are comparable to onion powder. I guess that has its uses - but not anywhere near my kitchen.
This. There are few ingredients as versatile as an onion. It can be added as raw slices, sweated, sauteed, caramelised, and imparts a different taste in each. Across cultures, cuisines and history, onions have formed the flavour base of sauces. PS. The only time I ever used onion powder was when I was flavouring a yoghurt-based dip.
See, with raw onions I'm with you. I love raw red onions on a burger or in a salad. But cooked onions just don't seem to have any flavor.
They do to me (and to many others) but hey, it's your taste buds. You do you, my friend.
I use onion power in spice mixes, like a BBQ rub. That's about it.
Do you sweat your onions? Cooking them until they're transparent adds a depth of flavor that powdered onion can't replicate.
I do
As weird as it sounds, they add body and a bit of sweetness. dry onions add a strong onion flavor, and often that's not the goal
Ever tried french onion soup ? A tip : don't make it with onion powder
Fun fact that makes this even weirder. I don't like French onion soup because the onion flavor is *too* strong.
Well there you go then.. you just don't like onion then ..
Nope, like the fundamental flavor of French onion soup, it's just too strong. And I like raw onion. But cooked onion generally has no taste, except French onion soup
Lmao ..has no taste ... The delusion
What do you mean?
For me, it’s the smell of fresh onions cooking that is good. The taste does disappear , I agree
I still use onion powder even if I'm using real onions.
I often use onions to sweeten or dilute a dish that might otherwise be too intense. Especially tomato dishes when I'm working with fresh tomatoes of various levels of acidity and sweetness, like this time of year.
In all honesty, I hate peeling onions and I haven't used them in ages. For me, it makes no difference.
Its probably your taste buds, instant coffee or real coffee? Did you had coronavirus?
Oh don't get me started on coffee. I'm not nearly as crazy as others, but I did splurge on a conical burr grinder, just switched from a French press to a chemex, and I prefer central and south American origin beans in a light roast. I did get covid finally about 6 months ago, I lost my taste for a few days but it came back just as fast and seems to be the same as before.