Onions 101: The different kinds, how to cut them, what 'translucent' even means
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Date: 2025-02-27
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Comments and reviews: 20
mileswarren7620
I was hoping this video was satire while watching until my creeping suspicion drew me to the comment section to be utterly yet unsurprisingly dumbfounded.
Dear Adam I have no I’ll will I do not intend malice, I have enjoyed all the rest of your content which I have consumed and this is the first this I do not like.
I genuinely thought this video was a joke at first.
Then I considered what age range of people this video may be for to vindicate its creation in a different light. Unfortunately my thoughts ruminated on that and the video went on a sense of being talked down to began to swell in me as I ask myself a question. To whom is it not obviously apparent at the age of 12 and the by the 3rd onion you cut everything in this video.
Do children watch videos to actually learn this they don’t just cut up a couple onions and like how you know It’s this really something that has to be taught to people
What is the point of the I trust your integrity and that your intent is truth seeking so I ask that question with humility and genuinely.
I would love for everyone’s parents to be caring and encouraging and teach them Patiently how to cook along side them from a young age. Certainly we could agree on that. However the point being some will some won’t receive help or explanation in all but no matter the situation if they just cook they will figure it out and it will work well enough maybe try something different next time eventually your very good at it
Repetition is the mother of skill
I feel like this video try’s to feel like that while explaining something that doesn’t need explained at all and doing so in such detail it feel like somehow it’s created by opposing forces.
I apologize for now being the one preaching, to forget not to remove the log from my own eye. Being said I’ll wait curiously and patiently for an answer to my question. Thank you for your time sir.
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I was hoping this video was satire while watching until my creeping suspicion drew me to the comment section to be utterly yet unsurprisingly dumbfounded.
Dear Adam I have no I’ll will I do not intend malice, I have enjoyed all the rest of your content which I have consumed and this is the first this I do not like.
I genuinely thought this video was a joke at first.
Then I considered what age range of people this video may be for to vindicate its creation in a different light. Unfortunately my thoughts ruminated on that and the video went on a sense of being talked down to began to swell in me as I ask myself a question. To whom is it not obviously apparent at the age of 12 and the by the 3rd onion you cut everything in this video.
Do children watch videos to actually learn this they don’t just cut up a couple onions and like how you know It’s this really something that has to be taught to people
What is the point of the I trust your integrity and that your intent is truth seeking so I ask that question with humility and genuinely.
I would love for everyone’s parents to be caring and encouraging and teach them Patiently how to cook along side them from a young age. Certainly we could agree on that. However the point being some will some won’t receive help or explanation in all but no matter the situation if they just cook they will figure it out and it will work well enough maybe try something different next time eventually your very good at it
Repetition is the mother of skill
I feel like this video try’s to feel like that while explaining something that doesn’t need explained at all and doing so in such detail it feel like somehow it’s created by opposing forces.
I apologize for now being the one preaching, to forget not to remove the log from my own eye. Being said I’ll wait curiously and patiently for an answer to my question. Thank you for your time sir.
reply
Beryllahawk
I can't thank you enough for introducing me to shallots AND showing me what I'm actually looking for. There is one grocery store in my town that sells them, and while I don't buy many because I'm allergic to the alliums now, I still have a deep appreciation for them for all the reasons you talk about here.
Couple points to mention - if you eat onions (or garlic) and afterwards have a terrible tummy ache, look into whether you might be allergic. Apparently that's not an uncommon symptom (something I did not know about, bc I thought food allergy meant breaking out in hives. No one just eats raw onion slices - sir let me introduce you to a man I personally know, not related to me thank all the gods, who regularly does exactly that, often eats the things raw AND whole the way normal people eat apples, and adores when I make a raw onion salad for the holidays. The guy is WILD.
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I can't thank you enough for introducing me to shallots AND showing me what I'm actually looking for. There is one grocery store in my town that sells them, and while I don't buy many because I'm allergic to the alliums now, I still have a deep appreciation for them for all the reasons you talk about here.
Couple points to mention - if you eat onions (or garlic) and afterwards have a terrible tummy ache, look into whether you might be allergic. Apparently that's not an uncommon symptom (something I did not know about, bc I thought food allergy meant breaking out in hives. No one just eats raw onion slices - sir let me introduce you to a man I personally know, not related to me thank all the gods, who regularly does exactly that, often eats the things raw AND whole the way normal people eat apples, and adores when I make a raw onion salad for the holidays. The guy is WILD.
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fonkbadonk5370
You are tossing WAY too much of your leeks! I usually only cut like 1/6th off the top, and also peel away the outermost leave down to the bottom. All the stuff you did away with makes a really delicious veggie in soups, and I personally also like to use these bits on my own take of Flammkuchen (which usually only has yellow onions, but I love to mix it up with leeks.
It's also very easy to wash them when cut into full round slices. Toss them in a colander, put into the sink, and just toss and separate the circles under running water for a few minutes.
Leeks are amazing.
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You are tossing WAY too much of your leeks! I usually only cut like 1/6th off the top, and also peel away the outermost leave down to the bottom. All the stuff you did away with makes a really delicious veggie in soups, and I personally also like to use these bits on my own take of Flammkuchen (which usually only has yellow onions, but I love to mix it up with leeks.
It's also very easy to wash them when cut into full round slices. Toss them in a colander, put into the sink, and just toss and separate the circles under running water for a few minutes.
Leeks are amazing.
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silver5515
My kid had a time he refused to eat anything onion, after stealing some raw garlic from my chopping board. In our language, all the onions have -onion in their name.
For quite a while, I had to make all dishes without onion or make two seperate dishes. The power of onions made seperate pots worth the effort.
I was eventually able to convince him that onion powder is not actually onion anymore, due to chemical changes in the drying prosess. Then I was able to convince him that caramelized onion is different.
He now accepts onion, as long as it isn't too obvious.
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My kid had a time he refused to eat anything onion, after stealing some raw garlic from my chopping board. In our language, all the onions have -onion in their name.
For quite a while, I had to make all dishes without onion or make two seperate dishes. The power of onions made seperate pots worth the effort.
I was eventually able to convince him that onion powder is not actually onion anymore, due to chemical changes in the drying prosess. Then I was able to convince him that caramelized onion is different.
He now accepts onion, as long as it isn't too obvious.
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megustAslagt
those leek tips you can still boil to get some flavour out and to soften them and more them edible. As for the tips of scallions, I usually still eat those too (with the exception of any browned parts) - more crunch and more fibre! Or bake/cook them to soften the texture a little depending on the dish. I have even planted a scallion and often use my very adult plant of 2 years instead which is even crunchier/thicker - all still edible, though the very fibrous texture in this one does make it a little harder to cut
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those leek tips you can still boil to get some flavour out and to soften them and more them edible. As for the tips of scallions, I usually still eat those too (with the exception of any browned parts) - more crunch and more fibre! Or bake/cook them to soften the texture a little depending on the dish. I have even planted a scallion and often use my very adult plant of 2 years instead which is even crunchier/thicker - all still edible, though the very fibrous texture in this one does make it a little harder to cut
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wulfywulfynrir1296
Red onions are supposed to be the MILD ones
Bc every time Ive had red/purple onions on anything, they have the sharpest, overwhelming taste to them. Do i have some kind of cilantro tastes like soap thing here
Edit - while im researching this, Im getting a really weird mix of things that say reds are the spiciest and most onion-y, and things that agree with adam that theyre mild and dont have that punch to them
Nothing in between. This is. really weird lmao
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Red onions are supposed to be the MILD ones
Bc every time Ive had red/purple onions on anything, they have the sharpest, overwhelming taste to them. Do i have some kind of cilantro tastes like soap thing here
Edit - while im researching this, Im getting a really weird mix of things that say reds are the spiciest and most onion-y, and things that agree with adam that theyre mild and dont have that punch to them
Nothing in between. This is. really weird lmao
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moabgram
5: 45 This all goes easier if for the first half you turn the onion so that the root faces away from you, then for the other half you turn the onion itself around so the root is towards you. This way you hold the knife naturally (tip straight forward) the whole time, do the first half with a push cut and the second half with a draw cut. It is always better to move the workpiece to suit your ergonomics than to contort yourself awkwardly around the workpiece.
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5: 45 This all goes easier if for the first half you turn the onion so that the root faces away from you, then for the other half you turn the onion itself around so the root is towards you. This way you hold the knife naturally (tip straight forward) the whole time, do the first half with a push cut and the second half with a draw cut. It is always better to move the workpiece to suit your ergonomics than to contort yourself awkwardly around the workpiece.
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PatrickUnrated1
Fun fact. If you want to avoid crying while cutting an onion, use a small fan to ventilate your work area. Point the fan across your cutting area and it will disperse the onion fumes that cause you to cry. Ragusea is absolutely correct that a sharp knife will also help prevent this, however a fan could counteract even the dullest of knifes.
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Fun fact. If you want to avoid crying while cutting an onion, use a small fan to ventilate your work area. Point the fan across your cutting area and it will disperse the onion fumes that cause you to cry. Ragusea is absolutely correct that a sharp knife will also help prevent this, however a fan could counteract even the dullest of knifes.
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Mo95793
1: 45 My favorite snack as a toddler was straight up onion slices with a yogurt dip, raw onion is still one of my favorite snacks, I sometimes even eat a whole onion like an apple if I'm being lazy, slices of yellow onions with salt, lime and olive oil are one of the best thing ever in my opinion.
So yeah. some people are just weird.
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1: 45 My favorite snack as a toddler was straight up onion slices with a yogurt dip, raw onion is still one of my favorite snacks, I sometimes even eat a whole onion like an apple if I'm being lazy, slices of yellow onions with salt, lime and olive oil are one of the best thing ever in my opinion.
So yeah. some people are just weird.
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CiastoToKlamstwo
My friend who attended a culinary school told me how they teached him to cut onion, instead of leaving root end, you leave the stem end before cutting along the grain, he also leaves the stem end when frenching onions and cuts it last, it's kinda useful as stem end is much less steep, so it's a bit easier to hold it
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My friend who attended a culinary school told me how they teached him to cut onion, instead of leaving root end, you leave the stem end before cutting along the grain, he also leaves the stem end when frenching onions and cuts it last, it's kinda useful as stem end is much less steep, so it's a bit easier to hold it
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maia2387
When I was much younger I would absolutely despise onions, texture and taste, but I quickly realized that I was not going to get invited to eat out by anyone, so I forced myself to like them, started with onion rings. Fastfoward to today and I can't imagine my life without onions, they are just the perfect food
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When I was much younger I would absolutely despise onions, texture and taste, but I quickly realized that I was not going to get invited to eat out by anyone, so I forced myself to like them, started with onion rings. Fastfoward to today and I can't imagine my life without onions, they are just the perfect food
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svenlima
Help! The algorhythm reads my thoughts! :-( After decades of pre-cooking onions I asked myself a couple of days ago why I shouldn't just put the cut onions in the pan together with all the other ingredients If I boil a sauce or soup for 20 minutes anyway - why pre-cook the onions And now comes this video.
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Help! The algorhythm reads my thoughts! :-( After decades of pre-cooking onions I asked myself a couple of days ago why I shouldn't just put the cut onions in the pan together with all the other ingredients If I boil a sauce or soup for 20 minutes anyway - why pre-cook the onions And now comes this video.
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yellllowbear
Tip I learned for easily cleaning the sand out of leek: Cut it up into small pieces, throw it into a bowl and cover with water. Swish everything around a bit and wait for a few minutes. The sand will settle at the bottom of the bowl while the leek floats on top. Now just skim off the leek.
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Tip I learned for easily cleaning the sand out of leek: Cut it up into small pieces, throw it into a bowl and cover with water. Swish everything around a bit and wait for a few minutes. The sand will settle at the bottom of the bowl while the leek floats on top. Now just skim off the leek.
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mgm3649
I've found that you start with the onions not because they need a head start but toget rid of the sulfur compounds. Once I was making a tomato sauce and my wife didnt buy onions, I decided to start and add them later, big mistake. The sauce had a raw onion taste that was awful.
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I've found that you start with the onions not because they need a head start but toget rid of the sulfur compounds. Once I was making a tomato sauce and my wife didnt buy onions, I decided to start and add them later, big mistake. The sauce had a raw onion taste that was awful.
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Well_Meaning
The worst part of cooking for me is that I'm intolerant to all onions, and other vegetables with something called fructans in them. It's not like I can't eat them, but I'll always feel miserable afterwards. And onions are in EVERYTHING, so it's especially annoying
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The worst part of cooking for me is that I'm intolerant to all onions, and other vegetables with something called fructans in them. It's not like I can't eat them, but I'll always feel miserable afterwards. And onions are in EVERYTHING, so it's especially annoying
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lionelhutt9119
Ethan Chlebowski did a deep dive on onions and found the red onions and shallots were more pungent and had stronger flavor.
I would be interested to see you do a side by side comparison between the same dish using red onions, shallots, and yellow onions.
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Ethan Chlebowski did a deep dive on onions and found the red onions and shallots were more pungent and had stronger flavor.
I would be interested to see you do a side by side comparison between the same dish using red onions, shallots, and yellow onions.
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babz4402
Couple of things, don't ever chop straight down. Knives need to be pulled or pushed to work effectively. Secondly, if as a home cook you want more even pieces, chop the top and bottom off the onion, quarter it, and peel apart tev layers, work 3/4 at a time
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Couple of things, don't ever chop straight down. Knives need to be pulled or pushed to work effectively. Secondly, if as a home cook you want more even pieces, chop the top and bottom off the onion, quarter it, and peel apart tev layers, work 3/4 at a time
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MatthewTheWanderer
Red onions are the mildest! That is almost impossible to believe! I have always thought that red onions were too strong and that white onions were too mild, which is why I usually prefer yellow onions which are just right especially raw.
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Red onions are the mildest! That is almost impossible to believe! I have always thought that red onions were too strong and that white onions were too mild, which is why I usually prefer yellow onions which are just right especially raw.
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somnorila9913
14: 19 lol, what a waste to make it in compost. That is just as good as the part before and are very nice in all sorts of configuration like omelettes, cheese, egg, dill and green onion pan pies, all sorts of salads and much more.
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14: 19 lol, what a waste to make it in compost. That is just as good as the part before and are very nice in all sorts of configuration like omelettes, cheese, egg, dill and green onion pan pies, all sorts of salads and much more.
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roidroid
Onion tip I learned: If its making U cry, turn on your cooktop range-hood/exhaust-fan & move your cutting board under there to continue cutting in peace. Most of the irritants will be sucked away, it's like a laboratory fume-hood.
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Onion tip I learned: If its making U cry, turn on your cooktop range-hood/exhaust-fan & move your cutting board under there to continue cutting in peace. Most of the irritants will be sucked away, it's like a laboratory fume-hood.
reply
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