Proper Use of Onions for Balanced Flavor

• Excessive use of onions can make a dish taste overly sweet. To maintain balance, using two medium tomatoes or one large tomato, or half a cup of yogurt along with one medium onion helps create a well-balanced gravy.
• When onions are cooked to a golden brown color, they enhance the color and flavor of gravies and rice dishes. However, if onions become too dark brown, they can negatively affect both the taste and appearance of the dish.
• Onions are used in various forms depending on the dish, including thinly sliced, finely chopped, ground, or roughly cut.
  In kebabs, onions are most commonly ground and then squeezed to remove excess moisture before use.
• Onions are an important component of salads, but their strong aroma can linger on the breath. To reduce this, slice the onions, rinse them once with water, and then soak them in ice-cold water for about 30 minutes. This process reduces pungency and minimizes odor.
• During the rainy season, sliced onions can be mixed with 1 to 2 tablespoons of pure grape vinegar or apple cider vinegar and left to rest briefly before serving as a salad. This practice helps support proper digestion.
• When it comes to dishes like kebabs, onions require a bit more care to maintain their texture and flavor. Choose whole pieces or wedges and toss them into a marinade with spices, yogurt, or citrus juices. This infusion not only enhances their taste but also prevents them from drying out during grilling.