If you can smell the salt, you might be using too much.
this post was submitted on 25 Sep 2025
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It makes the onions fry quicker in oil!
Cause it draws out the moisture
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Honestly, salt is my secret ingredient. Way more than anyone else is brave enough to put in, but it makes things delicious.
I only use the LD50 but that's mostly to stop people from getting seconds.
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I read somewhere that if youβre cooking dinner and shit falls behind just start sautΓ©ing some onion and it will smell so good people will happily wait and be ready to eat when you are ready to serve, 15-30 minutes.
That's pretty fair. I generally get a pack of dinner rolls, parker-house or whatever cook them ahead and let them rest under a tea towel.
An appetiser is the ultimate time saver, because someone ALWAYS shows up starving.
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Lol my mom used to tell me she'd come home exhausted from work and wouldn't know what she was going to feed us, so she'd just put some garlic and onions in a pan to fry while she wound down and figure it out as she went. She said the smell at least made it seem like she had it all figured out, to us anyway
My mom, who was a self admitted not-good cook would start these on the stove a bit before dad was set to come home. Heβd be hungry but smelled too good and he would finish cooking for us
There's a common joke about that. It goes something like: "A [Ukrainian] starts frying onion and garlic in a pan and only then starts thinking about what they want to make."
[Ukrainian] can be substituted for most other countries, to be honest.
But, to be real, garlic shouldn't be fried for that long IMO, so I'd only put in the garlic about 30s before I was ready to start adding all the other ingredients. But, with the onions, I've actually started onions more than 30 minutes before figuring out what else I wanted to make. That way they have a chance to get good and caramelized. That doesn't work for every recipe, but it works for a lot of them.
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A better combination is onions, carrots and celery
You forgot the garlic
Sorry .... garlic is almost automatic for me at this point when I cook, it's almost like salt and pepper ... I never think of it.
And I'm at the point where I buy about 20lbs of garlic from my local farmer every fall (I just bought my supply a couple of weeks ago) to last me the winter.
How do you ensure the garlic lasts through winter?
I keep mine in a very loose burlap bag which my farmer gave me years ago ... then I hang the bag on a hook from the ceiling in my basement (about six feet off the floor) where humidity lingers about 50-60% year round ... no natural light and temps are about 17-20 Celsius year round.
I learned that hanging is better because everything gets equal amounts of air. If you sit it on a shelf or near the floor, the bottom layer will get damp fast and give no air circulation. My farmer said that he had a few customers complain that their supply of garlic went bad midway through the winter ... he suspected that they kept their bags on the floor or on a shelf.
Last year I kept 20lbs starting from about October and I used the last of it at about June the following year with only about three or four bulbs going bad ... and bad meaning they just shrivelled up and dried out.
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Not enough garlic in that picture
The bummer is that garlic that big tends to be less potent. I think that's elephant garlic? Bought it once, was very disappointed.
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shallot, butter, white wine
My dad hated onions, he'd pick them out of his meals like a 5 year old. One day after I found a love for cooking in highschool this happened and he decided to try my dishes. He was very proud that he only picked out 3 onion pieces and kept the rest lol.
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Garlic and onion in oil is enough to trigger my hay-fever and irritate my nose so that shit doesn't actually smell good to me
A cursed existence
Skill issue
Been trying to figure out how to explain to my little kids that they don't like the taste of onions, they like the flavor.
They love McDonald's cheeseburgers, chips of all sorts, all with onions. They're small, biting an onion is too much for their taste buds, so they think they hate onions.
Anyone help me articulate the idea? LOL, it's funny I think on it so much.
For me, I dislike (and as a child, hated) the texture of onions. Onion as a flavour has always been fine, it was biting them that was the problem.
Caramelize the onions a bit and blend half into a paste, ask which one tastes bad. If they answer that only the chunky onion is bad, teach them about texture preferences.
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Except butter instead of oil
Coward. I use both. And then salt the fuck out of it. Every meal takes a year off my life, but fuck if I'm not enjoying the ones I'm left with
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There wee several house-party focused cookbooks that suggested to just fry off a pan of decoy onions as your guests enter the house. Doesn't matter if they get used in a dish or not, just cook the onions.
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