Onions in soups - to sautee first or not to sautee

[Guest guest]

I have a question that I never understood and would like some

clarification on.

 

In some soup recipes the instructions for preparing the stock will say

sautee onions till translucent 3-5 min. in olive oil.

 

Yet in other recipes (Moosewood Cookbooks) I am told to just toss diced

raw onions in the the vegetable broth and bring to boil, then simmer.

 

What is the distinction and when would you sautee them first vs. use

them raw in a soup?

 

Is it a digestion thing?

Thanks. Love the blog. Great to see it named in Vegetarian Times

Magazine.

 

Tom

[Guest guest]

I went to culinary school and of course we were taught to sweat the veges, which bring out the best flavor, nothing to do with digestion. It's a culinary tradition.; and especially in sauces and gravies there is a noticeable difference in flavor.

 

However in the long run I have noticed that there is not that much flavor difference if the onions are added chopped raw to the other cooking ingredients, especially in a lot of liquid .

 

However if you make strictly French Onion soup, yes there is a major difference in first cooking the onions!

 

just my 2 cents

 

Joan

[Guest guest]

, " euromixer " <TJFronczak

wrote:

>As far as I have ever been able to distinguish, browning onions

gives them a mellow, sweet taste (It works just as well without oil -

just dry fry until brown). It doesn't seem to make an appreciable

difference overall, at least to my taste buds. Try it both ways,

maybe you will taste a difference.

 

Lebkuchen

 

> I have a question that I never understood and would like some

> clarification on.

>

> In some soup recipes the instructions for preparing the stock will

say

> sautee onions till translucent 3-5 min. in olive oil.

>

> Yet in other recipes (Moosewood Cookbooks) I am told to just toss

diced

> raw onions in the the vegetable broth and bring to boil, then

simmer.

>

> What is the distinction and when would you sautee them first vs.

use

> them raw in a soup?

>

> Is it a digestion thing?

> Thanks. Love the blog. Great to see it named in Vegetarian Times

> Magazine.

>

> Tom

>

[Guest guest]

>>In some soup recipes the instructions for

preparing the stock will

say sautee onions till translucent 3-5 min. in

olive oil.

Yet in other recipes (Moosewood Cookbooks) I am told

to just toss

diced raw onions in the the vegetable broth and

bring to boil, then

simmer. What is the distinction and when would you

sautee them first vs. use them raw in a soup?<<

 

For my family, there is definitely a flavor

difference, as those here have already said. For me

personally, there is definitely a digestive

difference. I can't handle raw/undercooked onion,

and if the onions aren't sauteed or otherwise

precooked (does not have to be in oil!), my stomach

sure knows the difference...for several hours

afterwards :/

 

HTH,

Colleen

 

 

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[Guest guest]

My soup cooks long enough that the onions get fully cooked anyway, so I find no need to sauté them first. I will sometimes just put some of the liquid in with the onions for a few minutes and then add the rest of the liquid and the other ingredients. Not quite sautéed but similar I guess. I find it doesn’t matter either way, unless it was something you won’t be cooking long enough to soften the onions, then I would sauté them first.

 

Anna

--

http://eatbreathemove.blogspot.com/

 

 

 

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>> In some soup recipes the instructions for preparing the stock will say

>> sautee onions till translucent 3-5 min. in olive oil. Yet in other recipes

>> (Moosewood Cookbooks) I am told to just toss diced raw onions in the the

>> vegetable broth and bring to boil, then simmer. What is the distinction and

>> when would you sautee them first vs. use them raw in a soup?<<