Author Topic: Onions, onions and more onions  (Read 5767 times)

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Offline chewytikka

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Re: Onions, onions and more onions
« Reply #10 on: July 04, 2015, 05:08 PM »
Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search- :D
cheers Chewy
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Offline london

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Re: Onions, onions and more onions
« Reply #11 on: July 04, 2015, 06:04 PM »
I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.

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Offline Madrasandy

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Re: Onions, onions and more onions
« Reply #12 on: July 04, 2015, 08:26 PM »
Orange sacks, Dutch, from Asian food stores which supply BIR.
Loads of previous banter about Onions, just search- :D
cheers Chewy

The big sacks in our Asian stores are always labelled English Class II, whether they are or not remains to be seen
You cant beat the heat

Offline haldi

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Re: Onions, onions and more onions
« Reply #13 on: July 05, 2015, 07:54 PM »
I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.

London.


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Offline Inductive

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Re: Onions, onions and more onions
« Reply #14 on: July 06, 2015, 06:09 PM »
Like a lot of others here I always buy a big 4/5 kg sack of English Onions from our local Asian or a supermarket. Morrisons have 5 kg for £1.99 at the moment. Yes, you do get a bad one or two but at the price so be it! I don't think large mild Dutch or Spanish onions are what you want for a base.

Offline slick

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Re: Onions, onions and more onions
« Reply #15 on: July 16, 2015, 01:23 PM »
I've made my first batch of base in ages using mild Dutch onions (the big ones that normally come in threes in smkts) and there was no sweetness at all....

If you're not getting any sweetness then you're not boiling them long enough.

From experience I've found any type of onion will break down into sugars if you boil then simmer them long enough, when this happens the water turns a white creamy colour.
The thing with a base is that once you add spices initially, then it's hard to see this change due to the colour of the spices mainly tumeric.

If you're not sure just boil the onions until the onions break down as described above then add the rest of your base mix and simmer for another hr or two.

Or just do as I do and simmer the base for at least 4 hrs, then leave to stand over night cooling down slowly before blending it.


Offline mickdabass

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Re: Onions, onions and more onions
« Reply #16 on: July 17, 2015, 07:48 AM »
FYI
Its the end of the old season onions now. The new crop should be kicking in any time soon

Regards

Mick


 

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