[scarlettx]

Hi All,

I can't eat raw onions, but always in the past sautéed onions in my dishes for flavoring. I wonder now, can I still use them but not cook them too much? For example, I want to make homemade chicken stock to use in recipes, and I can't imagine it without onion, which would then be strained out. Would this be okay?

How does everyone else treat onions?

Thanks!
Scarlett

[Maxxy]

My coach said as long as they aren't browned. I microwave them to soften and then add to my dishes right at the end.

[lauran]

Use green onion or leeks - similar flavors but without the worry.

[scarlettx]

Thanks Maxxy, I will try microwaving them to soften and lauran great idea with leeks, I'll try that too!

[dak1lls]

My coach told me the same thing about onions, so I am very careful when I saute them. I usually add a little chicken stock and grape seed oil to the pan and cover and check constantly. I do the same with peppers, and then add them to whatever I am making. I make roast in a dutch oven and completely cover with sliced onion and mushrooms. They cook up well in the roast juices and don't brown. I have had pretty constant losses each week and use a lot of onion this way.

[barri1970]

Originally Posted by dak1lls

My coach told me the same thing about onions, so I am very careful when I saute them. I usually add a little chicken stock and grape seed oil to the pan and cover and check constantly. I do the same with peppers, and then add them to whatever I am making. I make roast in a dutch oven and completely cover with sliced onion and mushrooms. They cook up well in the roast juices and don't brown. I have had pretty constant losses each week and use a lot of onion this way.

Can you share that Dutch Oven recipe? It sounds delish!

[dak1lls]

Originally Posted by barri1970

Can you share that Dutch Oven recipe? It sounds delish!

I really wish I had a recipe to share but I make it like my grandmother always did. I put a few tablespoons of grape seed oil in the bottom of the dutch oven. I usually get a chuck roast with minimal fat and rub it down with sea salt and pepper. I place it in the dutch oven and cover with sliced onion (usually yellow onion - about 1 medium), and sliced button mushrooms. Bake at 250 for about an hour and then reduce to 200 for the remainder. I usually bake anywhere between 2 & 3 hours depending on the size of the roast.

When finished I remove the roast and veggies and use xanthan gum to thicken the juices for a gravy. Serve with any type of veggies you like. Really good with roasted or mashed cauliflower.

I am going to make one this week and will be adding cabbage...I love cabbage!