Make onion marmalade for hamburgers, dips, charcuterie boards, etc.

Around the world, onions are usually part of the opening process of delicious recipes.

Why are onions so universal?

Truth be told, I can’t find a simple answer.

What I do know is that after years of being a very attentive chef, the meaty beef dish, soup or stew lacks “something” if I try to fry onions in fat before Leave the stage.

Three tips for using raw onions

Onions vary in sharpness and sweetness, so it is a trial and error to master their use in the raw state.

As a general rule, white onions are the strongest in taste, while yellow can be sweet. Red onions are less abrasive, and some varieties of red are sweeter than yellow.

In my younger days, I used to eat “catch onions” cheeseburgers. Imagine for a second you were transposed into the karmic driven world of Earl.

“Amazing,” he would say of the feast.

Onion pieces

I haven’t warmed up to such wonderful moments, but I have mastered the use of raw onions in pots. Imagine a pico de gallo or salsa without freshly chopped white onions. It will be a one-of-a-kind experience, even for a tortilla chip.

Here are three recipes I use to control raw onions:

3 Finely chop the onion. When making dip, pico de gallo or salsa, chop the onion according to the size of the ingredients in the pickle flavor. Smaller pieces will be less exposed in one cut.

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