food processor onions question

[schuh]

When I made the asparagus & ham casserole recently, I found the onions to be overwhelming. I've been wondering if that's because I chopped them in the food processor. I chop them fairly fine because my DH & kids have an aversion to onions and I want to make sure there are no large, obvious chunks. But I wonder if this compressed the onions to the extent that there were more onions in the 3/4 cup. It also seems like onions release more juice when you do them in the food processor, and I wonder if that makes the flavor stronger. Has anyone else had this experience? Do you have any tips/tricks for chopping onions in the food processor?

[funnybone]

I don't chop them up in the FP for that reason that they are liquidy. If you have any attachments on your FP, you could try a shredding disk, or another one, but I am not sure how big the pieces would be. Your best bet is to use a chopper, such as Pampered Chefs, or chop the oldfashioned way - with a knife (which is really the best for me).

Actually, I think the flavor is more pronounced when they are chopped fine. If you have them in larger chunks, he could always pick them out of his serving.

[This message has been edited by funnybone (edited 04-20-2001).]

[lorilei]

Another idea you might want to try is RINSING the onion before adding it to the dish. This can take off some of the harshness of the onion and keep it from overpowering the rest of the dish...
http://www.cookinglight.com/bbs/smile.gif

[BarrieCov]

How about a tip for getting the smell out of the food processor after you chop those onions?????

[Karen from VA]

Originally posted by BarrieCov:
How about a tip for getting the smell out of the food processor after you chop those onions?????

I just put mine in the dishwasher.

Karen

[schuh]

I also put mine in the dishwasher.
The rinsing sounds like a good idea, but then do I dry them?
I just bought the Pampered Chef food chopper. Maybe I'll try that.
I'll do anything to avoid chopping onions. I hate the crying and the smell on my hands.
Thanks as always for the help... After a few years of this bulletin board I'm going to be a seriously good cook.

[sneezles]

schuh,
According to The Food Companion the blade of the food processor does infact release more of the juice and it alters the flavor and texture of the onion. Also the longer an onion sits after cutting the more their flavor deteriorates while their aroma increases.
Sometimes when I make a recipe that calls for a lot of onions, I only use half the amount and then add a tbs or two of onion paste, my crew has an aversion to "things" in general!

[maizeyoats]

I read that keeping a piece of white bread between your teeth helps with the crying. I think it works but you do look kind of silly working with a slice of bread hanging out of your mouth.

[schuh]

Thanks for the tip, Sneezles. I'm really starting to think that was part of the problem with the Asparagus and Ham Casserole (although I had no problem adding the same onions to the cheesy chicken chowder). I'm curious: what is onion paste, where do you get it, and how do you use it? I sometimes use dried onion flakes in recipes for the same reason (need some flavor but have to hide suspicious chunks) but could use an alternative.

As for the crying, Cooks Illustrated had a great article where they actually tested various methods for holding back the onion tears. As I recall, #1 was wearing goggles, which I thought would be hilarious. But they suggested lighting a candle by the cooking board. I just don't always remember to do so -- plus my hands still reek for at least a day.

[This message has been edited by schuh (edited 04-20-2001).]

[sneezles]

schuh
The brand of onion paste is Amore and they make onion, tomato, garlic and anchovy paste in tubes. I believe I get it in the spice isle (I have a hoard of each kind since I get to Houston so rarely these days).

I love reading about the different methods to stop the "tears". And I did read that the goggles work the best but the candle was pretty close...something about the sulfur! I tend to buy the sweet onions more often. Or try the cut the root end first (or is it the stem end first?) http://www.cookinglight.com/bbs/wink.gif

[schuh]

Stem end or root end -- either one still makes your hands stinky.

[Marcie]

I worked at Taco Bell as a teenager (oh, the joys of after-school, 1st job employment) and had to chop pounds and pounds and pounds of onions during food prep. I put my hands in baggies with rubber bands around my wrists to reduce the amount of onion stink my skin would absorb. I'll bet a package of latex gloves would help you in the kitchen, schuh. They're handy for chopping really hot peppers, too.

[sneezles]

Oh but that's what the stainlees steel faucet is for...rub your hands on it before washing-works like a charm!