You’re not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you’re in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
And, if you instead soak them in a thinned, high-fat dairy of your choice (ie. buttermilk, diluted crème fraîche, etc.), the onions’ allinases are even more delicate and allow for the subtle notes of your chosen cultivar to be enjoyed in their place. FWIW, this is a key step in fried onion rings.
You’re not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you’re in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
And, if you instead soak them in a thinned, high-fat dairy of your choice (ie. buttermilk, diluted crème fraîche, etc.), the onions’ allinases are even more delicate and allow for the subtle notes of your chosen cultivar to be enjoyed in their place. FWIW, this is a key step in fried onion rings.
“deflaming”