Did you know onions are the most widely use allium and the third most widely used vegetable in the world? In this episode, Dan answers questions like: Why do onions make you cry? What’s the best way to cut an onion? and many more.
Get the recipe for caramelized onions:
Get the recipe for caramelized onion dip:
Get the recipe for pickled red onions:
Watch the episode on our other favorite allium, garlic:
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So… JoJo's.
I love this…and I am not ashamed to proclaim that I an onion freak!!!
For anyone out there, as someone with roots (pun intended) in Vidalia Georgia, he is pronouncing it wrong.
It's vi-day-lee-uh. People who have a south Georgia accent will say vi-daya He said it vi-dall-lee-uh. Anyone local to Georgia will look at you funny if you say it like that
Awesome video! Thanks so much
I’ve always thought that while making onion soup you need to have onions chopped in different ways. Thin slices thick slices. Mix it up.
Ultimate way to eat onion is dip? But doesn't give a recipe for the dip. Bah humbug! (I like caramelized onions on my hotdog with a little bit of mustard.)
Hiya Dan! Love your content! I have 2 onion questions for you. Exactly what happens when you add baking soda to cooking onions? The onions seem to fall apart. My second question is why does anybody talk about the quick pickle using lime juice and kosher salt. Great for Mexican food! Thanks in advance!
Avocados/ Guacamole? Can’t say that I’ve seen one on that.
Help! I can't stop watching these videos…….. 😁😳
I love the Vidalia / Walla Walla.
💖🌷💖🌷💖
Adam Ragusa risi
WOW ! Thank you very much.
Dear Dan, I love that you use the same low, subtle, theme song below each video. Recognizable, endearing. Please don’t change it! Great job on everything else! Keep up the great work!!
"Fast" and "caramelized" are antithetical concepts when it comes to onions (and other veggies, like cabbage). Some things take time — onions should be caramelized AT LEAST 45 mins on a low-med heat — they should be a much deeper amber than the recipe in the video. IMHO
Dan, Dan, Dan…
It's pronounced:
VIY-DAY-LEE-UH
Very scientific , I have to watched at list 2 moor time to comprehend! Thank you.
I recently pickled some red onions for the first time and OMG! So fabulous on everything I put them in scrambled eggs on salads any time I can think of someway to use them. Delish!
does it matter if you put onions first when cooking or the proteins? or well, what happens
For mincing (or even slightly larger pieces like for tacos or something), I am ride or die the Jean Pierre method. Perfect mince, no horizontal cut. Super effective, fast, and safe! https://www.youtube.com/watch?v=CwRttSfnfcc&t=14s&ab_channel=ChefJean-Pierre
Once upon a time, when I was very young, maybe 19, I cooked a meal but forgot to add onions. The meat was the most bland, lacking in flavour meat ever.
I’ve never forgotten to add onion since but I do understand how much onion add to food.
For what it’s worth, I’m almost 60 now. Some mistakes are only made once.
I find the taste of onions unbearable. Unless they are fully caramelized. But I love garlic.
Unlike other nation cuisin that based on stock or soup, Almost all javanese recipes based on garlic and onion except its shallot. Idk why, but before 2015 almost all english dictionaries translated shallot in indonesian to onion in english.
I'm old & have eaten onions all my life & I've settled on red onions exclusively. My fave!
Very interesting. When I lived in France in 2005 I immediately noticed that the "white onions" in France were noticeably more "hard" and also more "hot" than American white onions. This probably explains why true French onion soup is…heavenly. The onions really stand up to the Gruyere.
Excellent presentation 👍👍👍
I love you, Dan, on TV and youtube, but the music and breakneck speed talk make it hard to concentrate and take in and remember what you are saying. Thanks.
You didn't give us the dip recipe, Dan. I curse thee.
Keeping onions in the refrigerator greatly reduces eye irritation and does not seem to alter the flavor in cooking. Do you agree with that?
I FREAKIN LOVE ONIONS! MAINLY RAW because I want that full flavor but I love all and apparently all alliums or most because I love scallions, leeks, garlic, etc. GREAT VIDEO!
Every time I slice an onion I wonder how the pros do it. Now I know! Also, when I slice and onion I turn my stove exhaust fan on.
I NEVER cry when slicing onions. I found the SECRET. You store your onions in the bottom drawers of your fridge, along with your fruits and avocados. Once they are cold, they don't make you cry and they also DON'T impart any onion flavor to fruits UNLESS you peel off their protective skins. Garlic ALSO keeps fresh in an uncovered container with the garlic paper skins covering the garlic head and just cut off each piece as needed. Keep them also in that container, uncovered along with the onions. The skins will protect them for use. Leave them long enough and some will sprout. I'm burying one in my garden this summer to help it produce garlic cloves for me. Just fun to watch.
music is distracting
Got to do the pickled onions for my next Pernil Sandwiches! Gracias Dan.
How to eat an onion: Carefully peel the outer skin off. Burn it in an ashtray and throw the rest in the garbage. I hate onions.
sigh I love Dan. I told my husband that if I left him for anybody, it would be Dan sigh
Seriously, I learn so much from his nerdy/science-y segments. He's awesome!
i like onions