I was thinking about starting a new thread on onions, but I did a search and found this one. I love onions, but I have some strong opinions about using them.
I'm really picky about raw onions in one way--if they are sliced and then exposed to air for a while before use, I cannot stand them. Maybe I am extra-sensitive to some taste/smell, but they are just nasty to me. However, when I make my "salsa" as in for tortilla chips, I mix diced onions with diced tomatoes right away, and the onions taste good days later.
When I make hamburgers, I really like a big slice of red onion, one that covers the whole patty, but it has to be cut just before serving. Yum!
If cut raw onions have been exposed to air for a while, but are then carmellized, then they taste good to me. Anybody think the same way as I do, and/or know why I might dislike the sliced ones that have sat out? |