It's true though.
this post was submitted on 12 Jul 2025
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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”
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The more you cut, the more you break cell walls, and the more pungent the onion becomes.
Finally. ty.
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Especially when cooked
Especially after you factor in cooking. How fast. How hot. What method.
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.
What’s wrong babe? You haven’t even touched your onion plate
Kathy Bates has entered the chat
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 like different shapes of pasta all over again
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.
that may be a sign you’re allergic
this well describes a taste I got when eating shrimp which otherwise had no reaction before I had a full blown puff your face up and trouble breathing from eating a different shellfish.
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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)
None of those are "finely sliced rings", though...
Then OP must die.
Sorry, OP, that’s the way the cookie crumbles. RIP.
Yeah every single cut here will fill your mouth with red onion gas like a WW1 trench fight. The bottom right is possibly acceptable depending on what it's going in. Top left could work in some salsas. Rest are just "chunks of onion."
Some people love it, but if you want to turn a first-timer away from fresh red onions for life, give them large ass chunks that overwhelm the rest of the dish.
Top right, with sliced tomato, on a toasted everything bagel with cream cheese.
So good...
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.
.......
yeah?
is this actually news to anyone?
"I ALREADY KNEW THIS! HEY EVERYONE! DID YOU KNOW I ALREADY KNEW THIS?!?"
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Sharp, bitter, stomach pains.
I want to argue you, but I can't.
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