Do you find you still tear up after spiralizing them? I have a horrible time dicing onions. I always end up crying. Will definitely try spiralizing (though I'll probably still be crying! LOL).
You can check them out here: http://www.inspiralized.com/category/onion/
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Mary Beth
Beautiful! Have you tried it with white or yellow onions, too? I love to make a simple "slaw" with onions and cukes, and now that I can spiralize both, it will be fantastic! Yay!
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Mary Beth
Question: On the "how to spiralize onions video" it says to use blade A. But on your Cucumber Salad with Feta and Onions recipe, you say to use blade C on the onions. However, the onions looks the same as in the "how to" video. Isn't blade A for ribbons? Maybe it works different on spiralizing onions because of they way they grow in layers? I just got my spiralizer on Monday, so I'm still learning.
I did this a when making pickled onions for tacos. I didn't want the long spaghetti spirals so I cut through to the center of the onion on one side. Created perfect cut rings!
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Erin
I tried this and it fell apart. Any tips? Thats what I would love to do when spiraling my onions.
What kind of spiralizer do you have? What happened?
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Erin
I have the Paderno 4 blade. I was using the straight blade, and cut a slit on one side of the onion to get slices instead of strings. But the outer layers just completely fell off/apart.
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Carla
Onion pakoras! I know, fried is not the most healthy choice..but those little strings are so perfect, crunchy and delicious. Love the cookbook and new inspiralizer!!
Just got the cookbook! Enjoying that, tried the potato buns! Not a big success but will try again ~ still waiting for my spiralizer! (I used my old one, and not sure of blade size/use)! It's so much fun though !
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sassygirl711
hi!just received my new spiralizer today.another onion question: does it matterwhich end is centered to go thru theblades first? and which blade is used in this video?thnx! :)
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Donna
This is a great idea for all the Vidalia onions we eat in the South during the summer. Yummy!
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Elizabeth Falk
I spiralized onions for soup last night, and it worked so well. The onion pieces were smaller than I could ever have chopped, and I didn't cry.
Chop off the ends of the onion and peel off the outer layer of skin.Load the onion onto the spiralizer. Spiralize! Spiralizing a large onion yields a big bowl of onion “noodles.”
Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander. Boil the vinegar with sugar and spices: While the water is heating in Step 1, in a separate saucepan combine the vinegar, sugar, and spices.
Spiralizing is an easy way to get more veggies into your diet and doing so will save you time in the kitchen – always a lovely bonus. If you're celiac or gluten-free (as I am) or simply avoiding grains, vegetable noodles make for delicious and nutritious meals replacing beige pasta with all the colors of the rainbow.
If you are having trouble finding large enough carrots for the spiralizer, try subbing in zucchini noodles – they'll work great as well, just let them sit a bit longer so they can soften up.
Then you just have to wait long enough for the vinegar to do its job, rinsing away the harsh sulfurous compounds, softening the onion, and giving it a pleasantly tart pop of flavor. If you use red wine vinegar, my personal favorite, the onions also turn an amazing hot-pink color.
You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.
All vegetables should be blanched and quickly cooled before freezing, drying or dehydrating. Exceptions: Diced or cut onions, green onions, leeks and peppers do not need to be blanched before preserving. Some pressure canning recipes also require vegetables to be blanched.
Otherwise, hold the strainer over the mouth of the bowl with one hand. Lay a piece of cheesecloth inside the strainer. The thinness of the cheesecloth will make it easier to filter out the juice while trapping the solid pulp. Press the blended onion through the cheesecloth and the strainer.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
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