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Discussion Starter · #1 ·
I like onions, don't get me wrong--- but an entire onion in a recipe? It seems it's always called for, but I always chop up about half an onion and just lose my nerve. That's a lot of onion.<br><br>
Garlic on the other hand---- only two cloves? More! more! Keep dicin'!
 

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I think you need to build up and train to get to one whole onion in a recipe. Start with half an onion and add about 10% more per week, no more, until you reach a full onion.
 

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im not a big onion fan... lately ive been using shallots in place of onion when its called for. not as strong, easier to cut up, not as much waste...
 

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I'm moving this into the water stop -- all this onion talk is making my eyes water! <img alt="wink.gif" src="http://files.kickrunners.com/smilies/wink.gif">
 

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i love onions. either carmelized or grilled, YUM!
 

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Discussion Starter · #10 ·
I like onions... but just that much in sauce seems like so much... and then you have onion chunks everywhere. I can eat grilled onions plain
 

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that is what an immersion blender is for.
 

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I agree with meri. Grilled Walla Walla Sweets - yum.<br><br>
Some Walla Walla Sweets are so mild you don't need to cook them: just bit into them like an apple.
 

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chop about half the onion into the bigger pieces, then put the rest of the onion into a food processor (even the $20 food chopper will work) and process until mush. That way, you still get the flavor to balance the sauce, and you don't have as many chunks.<br><br>
(this also works really well to put raw onion in things like guacamole, where you don't want chunks but you do want flavor)
 
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