On Raw Onions as an Ingredient

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

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In almost every instance when onions are called for in a recipe, it is best to cook them in butter or oil before adding them to other ingredients. This cooking, until they just lose their inner moisture, without browning does away with the “oniony” taste and they are much more digestible.