Infuse More Onion Flavor Into Any Dish With This Prep Step

Infusing more onion flavor into a meal or dish is done by breaking down onions using a grater. When you and then grate them, their internal structure gets disrupted, much more so than it would by slicing or dicing. This method of preparation forces the enzymes inside the onion's cells into contact with sulfur-based parts they're normally separated from.

When the two merge together, it kicks off a chemical process, creating a large amount of that cry-inducing aroma which gives onions their signature sharp smell and taste. The bigger the disruption to the onion's cells, the bigger the release of flavor. The consistency you get from grating is unlike other cutting techniques.



Rather than distinct bits, grating makes a fine, moist mash or paste-like residue. This texture allows the onion's flavor and juices to spread completely within the dish. While cooking, this mash tends to break down fast and almost disappear, particularly in liquids used for sauces or stews; blending in smoothly without leaving chunky pieces.

The result is a consistent, powerful onion note throughout the meal. Grating frozen onions versus room temperature onions Another factor that comes into play is deciding between grating an onion straight from the counter or one that's been frozen. Grating a frozen onion is usually simpler since its firmer body gives a steadier surface for the grater.

Another key benefit is reduced eye watering, since the cold slows down the chemical activity which causes the teary, airborne irritant. Grating a room-temperature onion creates a stronger scent right away, but the strength of flavor is similar once the frozen onion thaws and cooks. Dishes that gain the most from grated onion are things like sauces, soups, stews, marinades, salad dressings, ground meat , and batters.

Essentially anywhere you want an even flavor spread and a smooth, savory finish. Many onion varieties (i.e.

yellow, white, or red) will work for grating. Yellow onions offer a mix of sharpness and sweetness, which is fitting for many dishes. White onions give crisp, clean taste, which is good for raw dishes (like ) and cooked sauces.

Red onions add a pop of color and a smooth taste when grated. Recommended.