What are tips to reduce the sharpness of onion paste?

Question

Explore techniques to mellow onion paste and remove harsh raw flavors.

Answer 1

To reduce the sharpness of onion paste, sauté it gently in oil or butter until translucent and slightly caramelized, or add an acidic ingredient like lemon juice or vinegar.

Detailed Explanation:

The sharpness of onion paste comes from sulfur compounds released when the onion cells are broken. Cooking the onion paste breaks down these compounds, mellowing the flavor. Here's a step-by-step guide:

1. Sautéing: Heat a pan with a tablespoon or two of oil or butter over medium-low heat. Add the onion paste and cook, stirring frequently, until it becomes translucent and slightly golden. This process can take 10-15 minutes. The longer you cook it, the sweeter and milder it will become.

2. Adding Acidity: A splash of lemon juice, vinegar (like apple cider vinegar or white wine vinegar), or even a small amount of tomato paste can help neutralize the sharp flavor. Add a teaspoon at a time, tasting as you go, until you reach the desired level of mildness.

3. Adding Sweetness: A pinch of sugar or honey can also balance the sharpness. Start with a very small amount (1/4 teaspoon) and adjust to taste.

4. Using Dairy: Adding dairy products like cream, yogurt, or milk can also help to mellow the onion flavor. This is especially effective in sauces and curries.

Pro Tip:

Avoid browning the onion paste too quickly, as this can result in a bitter taste. Keep the heat low and stir frequently to ensure even cooking and prevent burning.