What's the point of sweating onions for a stew or sauce?

[fuzzybabybunny]

I've always sweated onions when making beef stew, pasta sauce, etc. But I never know why.

Sweating onions brings out the sugars, but that can easily be substituted by just adding sugar directly instead of going through the trouble of sweating onions.

So is there something else going on? Perhaps the soft onions add some sort of texture or mouth feel or thickening action and that's why they're in recipes?

 

[GagHalfrunt]

I've always sweated onions when making beef stew, pasta sauce, etc. But I never know why.

Sweating onions brings out the sugars, but that can easily be substituted by just adding sugar directly instead of going through the trouble of sweating onions.

So is there something else going on? Perhaps the soft onions add some sort of texture or mouth feel or thickening action and that's why they're in recipes?

You don't get the same flavor from raw onions + sugar that you get from converting starch to sugar via sweating. You also change the texture by drawing out the moisture which is done less effectively when raw onions are added to a liquid like a soup or stew.

 

[renz20003]

It releases the essence of the onion. An added bonus it makes them soft.

 

[sdifox]

https://en.wikipedia.org/wiki/Caramelization

 

[JulesMaximus]

I would never add sugar to a recipe that calls for onions or garlic in place of sauteing them. I'm old school though... I don't question the recipes of my ancestors.

 

[Harrod]

This is probably alittle off topic, but any time I use garlic I throw it in the microwave for 15 seconds to peel it easier. Does this have any negative effects on it besides slightly warming it up?

 

[sdifox]

This is probably alittle off topic, but any time I use garlic I throw it in the microwave for 15 seconds to peel it easier. Does this have any negative effects on it besides slightly warming it up?

smashing it makes peeling easy.

 

[fuzzybabybunny]

I'm not talking about sauteing or caramelizing. I'm talking about sweating onions ie. on a low heat

 

[TastesLikeChicken]

https://en.wikipedia.org/wiki/Caramelization

A sweat does not involve caramelization. When sweating an onion you don't want it to brown, you want to softly simmer it to turn translucent. It reduces moisture, softens the texture, intensifies the flavor, and removes the raw onion taste in the process.

 

[sdifox]

A sweat does not involve caramelization. When sweating an onion you don't want it to brown, you want to softly simmer it to turn translucent. It reduces moisture, softens the texture, intensifies the flavor, and removes the raw onion taste in the process.

ok. Never done that

 

[freeskier93]

"Sugar" is refined sucrose. The sugars in onions are a mixture of glucose, fructose, and sucrose. It's just going to be a different taste and not as simple as adding sweetness.

 

[TastesLikeChicken]

ok. Never done that

It's usually done for something like a spaghetti sauce, a stew, or a pilaf where you don't want to caramelize the onions and sweeten them, and you might be sweating garlic at the same time which you don't want to brown because it can impart a bitterness to the dish.

 

[sdifox]

It's usually done for something like a spaghetti sauce, a stew, or a pilaf where you don't want to caramelize the onions and sweeten them, and you might be sweating garlic at the same time which you don't want to brown because it can impart a bitterness to the dish.

I just stir fry them

 

[Matthiasa]

I would guess most just don't appreciate the not so mild taste of sulfur which raw onions sometimes have...

 

[sdifox]

I would guess most just don't appreciate the not so mild taste of sulfur which raw onions sometimes have...

if you are stewing, it's not an issue.

 

[TastesLikeChicken]

I just stir fry them

I don't own a wok because of all the Asian cuisines Chinese is my least favorite. And, yes, I've been to China and have eaten the food there. I prefer Thai and Vietnamese by a large margin, though I do have a very large soft spot for dim sum.

 

[sdifox]

I don't own a wok because of all the Asian cuisines Chinese is my least favorite. And, yes, I've been to China and have eaten the food there. I prefer Thai and Vietnamese by a large margin, though I do have a very large soft spot for dim sum.

Thai and Viet use Wok as well :awe:

 

[TastesLikeChicken]

Thai and Viet use Wok as well :awe:

Yah, but it's borrowed tech. Woks are a Chinese invention.

 

[sdifox]

Yah, but it's borrowed tech. Woks are a Chinese invention.

I know

 

[Matthiasa]

if you are stewing, it's not an issue.

Not always, I have had onions ruin things when not sweating, or caramelizing them first. That flavor can linger on for quite a while and is definitely not pleasant.

 

[sdifox]

Not always, I have had onions ruin things when not sweating, or caramelizing them first. That flavor can linger on for quite a while and is definitely not pleasant.

I always caramelize.

 

[guachi]

Big fan of sweating onions.

The only thing I'll crank the heat up on an caramelize onions is making tacos as I want the onions to have some extra flavor to stand up to the spices.

 

[Linux23]

While you're sweeting the onions, throw in a dash of your own sweet. Makes everything more Yummy!

 

[Scarpozzi]

While you're sweeting the onions, throw in a dash of your own sweet. Makes everything more Yummy!

You should also spit twice in every dish. Once when you cook it and once when you serve it so there's a little bit of you in everything you make.

http://www.nbc.com/saturday-night-live/video/anal-retentive-chef/n9838

 

[Linux23]

You should also spit twice in every dish. Once when you cook it and once when you serve it so there's a little bit of you in everything you make.

http://www.nbc.com/saturday-night-live/video/anal-retentive-chef/n9838

isn't that implied?