I'm dreading the next couple of months tho. For some reason, onions in Feb, March..are very high sulfur. Red onions which can normally be used raw, are bitter. Even the yellow onions seem to acquire a bitter taste.
And "sweet onions" are going soft at this time.
In my stock, I use yellow onion + green tops of leeks that I've saved and frozen for this purpose. Plus a bit of carrot and a big handful of parsley stems (full of flavor, also saved for this purpose.) Have some bubbling on the stove now, in fact. ;o)
Hi Antonia, do you sautee your leeks before? I find that leeks add such a strong flavor. I have tried this before and all I tasted was leeks. Any tips on how to make them taste more mild?
I always start with a lightly sauteed classic mirepoix, carrot, celery, sweet or yellow onion (1:1:2 ratio), leek is used in place of onion for a milder flavor, bouquet garni includes thyme, parsley stems, bay leaf, a few peppercorns. Jmburns is right, purple/red onions will turn your stock a horrible color!
My stock comes out with a beautiful color while using a red onion. I also find that it gives it a little bit of a different flavor. My family loves it. Normally I use yellow onion but if I only have a red I use it. I guess it depends on if you want a dark gold stock or a clear one :) If you do it right regardless it will look and taste amazing <3
Onion is not exactly, absolutely necessary in chicken stock but I would use either a brown onion or a sweet onion---vidalia, walla walla etc. More important are the other aromatic flavors, in particular your bouqet garnie (celery tied up with parsley and bay leaves and maybe time). Also you can substitute leek leaves for the celery in the garnie bundle and not worry about the onion at all.
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I'm dreading the next couple of months tho. For some reason, onions in Feb, March..are very high sulfur. Red onions which can normally be used raw, are bitter. Even the yellow onions seem to acquire a bitter taste.
And "sweet onions" are going soft at this time.