Topic: Best Onions for a base sauce

[noble ox]

Hi All
I would like to share my experience of onions in a base
From my cooking bases I have learned that fresh onions are very important taken from growing to the pot
Here in the UK most onions are small and sometimes a bit on the bitter side. where as onions from
the med areas are larger and sweeter having grown quicker
I grow a variety called Kelsae or Ailsa craig they are large 1kg is normal I then bake them in a baking tray cover them with foil for 1 to 2 hrs low heat
Make your base in your usual way and taste the difference m,m,m,m,m,m,m

[Razor]

Hi noble ox and welcome to cr0.

So let me get this right in my mind...you bake the onions for an hour or so, then put them into your pot, along with all the other ingredients, and boil?

Very interesting. 

Couple of questions if I may please;

Do you cover the onions with oil before you bake them?

How soft should the onions be after they are baked ie; should you be able to put a knife through them with very little effort?

Should the baked onions have any colour to them or should they stay quite pale?

Many thanks,

Ray

[gazman1976]

interesting post - i know for a fact BIR in Glasgow dont do this as i have been in a couple of kitchens watching them cook - the onions i have seen in the big pot have just been regular but large white onions ( not red ) they do boil them whole though and a lot longer than 3 hrs as they wait until they turn a darkish colour then blend

[noble ox]

Hi Ray
I just bake them sealed in foil no oil
Then use them as any other onion ( I fry mine as KD 2nd version base) they will stay clear soft and sweet, try a couple of big  Spanish onions next time you have a roast etc eat them with the meal or clingfilm and fridge them for the next base
Hope thats a bit clearer

[noble ox]

interesting post - i know for a fact BIR in Glasgow dont do this as i have been in a couple of kitchens watching them cook - the onions i have seen in the big pot have just been regular but large white onions ( not red ) they do boil them whole though and a lot longer than 3 hrs as they wait until they turn a darkish colour then blend

HI Gazman
I agree BIR will not waste fuel and oven space baking them I have used both ways and found this much better
just another method but worth trying

[natterjak]

This is definately food for thought as I've noticed the biggest difference between my home cooked curries and a good BIR is the rich savoury sweetness that comes through in a well cooked curry. Mine just always seem to have a flat flavour, lacking sweetness and adding sugar doesn't produce the right kind of sweetness. Maybe a batch of base sauce made with slow roast onions included would be a worthwhile experiment for me.