Unit Gathering & Fun Baking On Basic Bread making by Alice Teo

20 May 2015, by Global Administrator

Every month, Ellin Chong from TMchefbox.com takes a lesson she learned in culinary school, while working with some of the country's best chefs, and brings it into the home kitchen, where her tips will help make you a faster, better, and more confident cook. Welcome to her column, Home Chef. Today, we're talking onions, one of the strongest-caliber ingredients we've got: both for making great flavor and destroying your breath. Here's how to deal with the bite of raw onions.

I have a love-hate relationship with red onions. My grocery store sells the most amazing chicken salad sandwiches. They're made with just a few simple ingredients - chicken, celery, dried cherries, red onions and mayonnaise. Thinking that since I knew all the ingredients, I could save a ton of money by making them myself at home, I gave it a try. And another. And a third. The problem each time? The harsh flavor of the red onion overpowered everything else in the sandwich, even as I used it in smaller and smaller amounts in each batch.

The whole thing just tasted like, well, an onion salad sandwich. And it left my breath in a sad state of affairs for hours afterward.