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Thread: Slice your onions from root to stem

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    Basement Dweller Godfather's Avatar
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    Slice your onions from root to stem

    I love this guy. I've been making pickled onions weekly for YEARS and always did it orbital... that's how we always cut onions when I worked in a restaurant.

    Tried the stem-to-stem method this week and I'm converted for life.


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    FBD (07-07-2021), PorkChopSandwiches (07-07-2021)

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    mr. michelle jenneke deebakes's Avatar
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    wait, what?!?!

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    Godfather (07-09-2021)

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    Basement Dweller Godfather's Avatar
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    Quote Originally Posted by deebakes View Post
    wait, what?!?!
    I know, my initial reaction was 'absolutely not' But I've been giving it a try recently. Pickled onions not only look prettier, but they actually hold up better after a few days cut from root-to-stem. Same with cooking them other ways. I think it's actually better... everything I've known about onions before was a lie.

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    mr. michelle jenneke deebakes's Avatar
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    i guess i will give it a try

    what's your pickled onion recipe?

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    Godfather (07-09-2021)

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    Basement Dweller Godfather's Avatar
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    Quote Originally Posted by deebakes View Post
    i guess i will give it a try

    what's your pickled onion recipe?
    Glad you asked! I like this recipe because it doesn't use regular distilled vinegar which I find makes the pickled onions harsher.


    1 large red onion
    2 cloves garlic, peeled and thinly sliced
    ⅓ cup red or white wine vinegar
    ¼ cup apple cider vinegar (*I put an extra little splash of both types of vinegar in on top of what my recipe calls for because I find it's sometimes not quite enough to cover, but the onions will reduce once you pour the boiling brine over top so don't worry about it too much. )
    ½ cup filtered water (I use tap water and it's fine but original recipe said filtered so fair warning)
    1 tbsp real maple syrup (white sugar is totally fine too)
    1 ½ tsp kosher salt (again regular salt works fine, I've tried both and find no difference)
    6-10 whole black peppercorns
    1 tbsp sliced jalapeño/serrano for heat or ½ tsp crushed red pepper flakes (optional)

    Instructions

    - Thinly slice red onions, jalapeno (if using) and garlic and place in a jar or sealable container
    - In a small saucepan over medium heat, add the red wine vinegar, apple cider vinegar, water, maple syrup, kosher salt, and peppercorns. Bring to a low simmer for a few minutes
    - Once your pickling brine is ready, carefully pour into the jar with your red onions, garlic and jalapeno inside. Seal the jar, give it a good shake. Allow it to cool and refrigerate for an hour before using.

    It takes 5-10 minutes and honestly I use them on everything.. sandwiches, curry, stir fry, eggs, tacos, pizza (after it comes out of the oven obviously). I make them for my wife and I almost every single week and they last a good 6-8 days.

    My only other tip is turn your fan on high and open windows... boiling vinegar isn't super pleasant
    Last edited by Godfather; 07-09-2021 at 05:18 AM.

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    mr. michelle jenneke deebakes's Avatar
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    i will let you know how it turns out, thanks buddy

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    Godfather (07-15-2021)

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