My DD doesn't like the texture of Onions ...

flikkerty

I grate the onions in too, and the carrots, goes in spag bol, cottage pie and chilli like this! Gordon Ramsay recommends grating the onion in his cottage pie recipe!

Looby_Lou

I stick a couple of onions, a carrot, pepper, mushrooms, celery and courgette or some mixture in my food processor whizz them until they are puree then freeze in ice cube trays. When I'm cooking I just put a couple of frozen ice cubes in with the meat as it's frying - all the taste and no texture!

Gigervamp

Yep, my son's the same, so I either slice the onions so he can pick them out, or I use onion powder in things like chilli and pasta sauces.

Bitsy_Beans

LOL this is sooooooo me as a child. It's only now as an adult in her 30's that I'll happily eat cooked onion.
My advice is get a hand blender and blitz all the onions after you've cooked them so that they are more like a puree. It's only way as like your daughter I spent ages fishing them out of the cottage pie etc. If they are pureed then she can't do that.
Sorry that's going to be a PITA (pain in the @rse) for you but at least that way you'll know she'll still get the benefit of them.

jonny2510

Bitsy_Beans wrote: »

My advice is get a hand blender and blitz all the onions after you've cooked them so that they are more like a puree.

I was going to suggest the hand blender, but doing it in a cup before cooking the onions, to save having to fish them out of the pan!

Hatster

How long do you cook your onions for before the other food goes in? In British cooking, people tend to cook their onions for less long than people do in Spain, for example - my mum would have the onions on at a low heat for about 20 mins while she prepares everything else. It does make a noticeable difference to the flavour and taste. Worth a try?

Bitsy_Beans

jonny2510 wrote: »

I was going to suggest the hand blender, but doing it in a cup before cooking the onions, to save having to fish them out of the pan!

That is a very good point :rotfl: never blended raw onions before (its bad enough peeling and chopping them) but would probably work just as well and be a darn sight easier.
Blonde moment (and yes I am a natural ) :rotfl:

jonny2510

Bitsy_Beans wrote: »

That is a very good point :rotfl: never blended raw onions before (its bad enough peeling and chopping them) but would probably work just as well and be a darn sight easier.
Blonde moment (and yes I am a natural ) :rotfl:

Thanks, :rotfl:

I only mentioned it because my heart always sinks when a recipe asks for things to be removed from a pan (it's not that much of a hardship, but my heart sinks none the less). I just like to keep adding until everything's cooked, and then to serve and get on with eating it!

Good point about cooking onions for a long time. I tend to cook most dishes that need frying in my wok, so tend to only do onions for approx 5 mins on a high heat. I'm always paranoid about burning them (though never have lol!).

EDIT: I do love caramelised onion...mmm!

Boodle

I can't suggest anything other than pureeing it, but had to say this was my DH when he first moved in with me. At the age of 25 he would either pick onion out or just not eat it. He soon learned that if he didn't like it he could make his own dinner! I wasn't his mother! Over a few years, he gradually started to accept it in sauces, etc, and now over the past year or so will even admit he likes it in things to the point where it is a prominent ingredients - say lots of sliced onion in a curry or something. Having a fussy hubby made me realise that I wouldn't be making the same mistake with my lot :rotfl:

merzal

I'm like this, never put onions in anything! I got some onion paste to try! Never heard of onion granuals...can i get them from supermarkets?! If so where will i find them?! Thanks!