Does anybody have any idea when onions get put straight into a stew to braise, why they go papery tough and start to taste off/pickled. Should I always fry the onions? This happens 25% of the time I use them straight in the stew and I think to myself, "why didn't I just sautée them beforehand!?" On another note I've removed them as I always do gonna fry some and add them later. Any way to get that weird taste out completely? Is this normal? Lmao
More from Chowhound
Guides
Bone Broth Primer: What Exactly Is It & How Do You Make It?
by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...
Shop
How to Get Your Holiday Potluck Food to the Party in One Piece
by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...
Guides
Become a Christmas Cookie Professional with These Easy Tips
by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...
Guides
How to Ship Christmas Cookies and Other Treats
by Roxanne Webber | Merry holiday wishes alone will not protect baked goods in their travels through the mail. They can...
Trending Discussions
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
