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Home Cooking

Stew and onions...

elemcees | Mar 27, 201812:13 PM     10

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

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