Can onion paste be used in continental cooking?

Question

See how onion paste works in non-Indian dishes like sauces and soups.

Answer 1

While not traditionally used, onion paste *can* be incorporated into continental cooking to add depth of flavor and thicken sauces, but use it judiciously as its concentrated flavor can easily overpower delicate dishes.

Detailed Explanation:

Continental cuisine, encompassing European cooking styles, typically relies on fresh, chopped, or sliced onions for flavor. These methods allow for a more controlled release of onion flavor during cooking. Onion paste, on the other hand, is a concentrated form of onion, often made by grinding cooked onions into a smooth paste.

Using onion paste in continental dishes requires careful consideration. Its intense flavor can be beneficial in certain applications, such as:

1. Thickening Sauces: A small amount of onion paste can act as a natural thickener in sauces, adding body and richness.

2. Adding Depth of Flavor: In long-simmered stews or braises, onion paste can contribute a subtle, savory undertone.

3. Marinades: Onion paste can be incorporated into marinades for meats or vegetables, imparting a strong onion flavor.

However, it's crucial to use onion paste sparingly. Overuse can result in a dish that tastes overwhelmingly of onion, masking other delicate flavors. Start with a small amount and taste as you go, adjusting the quantity to your preference.

Pro Tip:

When using onion paste, consider sautéing it briefly in oil or butter before adding other ingredients. This helps to mellow the flavor and prevent it from tasting raw or bitter in the final dish.