I shop in Germany, and buy four packs of large onions. You can find them in Marktkauf (just over the border) and at Hieber. They also have a better taste than the small ones, IMO.
They're 'small' because they don't need to be big. Melon-sized apple, anyone?
You UK people are so good at fart-dry, deadpan delivery! I am the kind of person who always has to repeat punchlines because I'm laughing too hard in advance to get them out clearly!
Gave you rep as a reward for that laugh! Thanks!
Those "large-Marge" onions are actually good for making what is known as a "Bloomin' Onion" or an "Awesome Blossom" in certain American chains of restaurants. Basically, you slice it like a checkerboard without cutting through the bottom, so it looks kinda like a flower, then you dip it in batter and deep-fry it. Or you just make regular old onion rings - cut it into thick slices and separate them and dip each ring into batter and deep-fry. Gigantic onions are perfect for this because they are very mild and almost sweet - not very onion-like at all!
I still say "go small" and get what you came for! And if you want to live a long and happy life, forget treating yourself to a grease bomb!
That all depends on the onion. The large ones I usually get are quite strong!
Sincerely,
Little Stinky
LOL :-)
If not an autopsy, then it is certainly like scavenging the Thanksgiving turkey carcass!
Back on topic...the onion...the small onion....which one finds in Switzerland....
I sometimes remove that core thingie which can be greenish or yellowish in color. I once saw on a cooking show (with the attractive young German cook who has a lisp) that it is best to remove it from both garlic and onion if you don't want overpowering onion flavor. This is especially a good idea if your onion or garlic is going to stay raw, like when making a dip.
***I wonder what Jack or other professional cooks have to add about small onions!
The attractive young German cook was probably Jamie Oliver. His cookery programmes get translated into German.
If I were to remove the skin, the outer layer and the core then it wouldn't leave me with much. I'd need about 5 onions to give enough onion flesh for one large one.
I know who Jamie Oliver is! Thank goodness that I do! He is a pleasure to watch (even if I criticize him often to my husband).
Jamie Oliver also has a lisp! But do they actually dub that into German? That would be f%cking rude if they did! As a televised chef, I would have to kill my producers for such a thing!
The cook I am referring to looks as if he is of Latino descent. Speaks German all by himself, with a cute little lisp. Similar to Jamie Oliver, but less, umm....heterosexually masculine (?). I'm trying to be delicate and diplomatic here.
Isn't he English? Or did I miss something?
But then again i can't recall ever seeing them in the Migros.
If you're so desperate to get big onions go to any restaurant and ask if you can buy a few. You'll get a few odd looks though but you'll get your onions.
I also find onions stronger here than in the UK.