tag:blogger.com,1999:blog-7969216972378193836.post4282275465209434363..comments2023-06-30T08:02:05.243-04:00Comments on The Svelte Gourmet: Svelte Tip: Use an onion as a sweetener!The Svelte Gourmethttp://www.blogger.com/profile/01815626660888671863noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7969216972378193836.post-71125287510819314562015-11-17T08:31:01.464-05:002015-11-17T08:31:01.464-05:00Fantastic ideas! Try them and let me know how the...Fantastic ideas! Try them and let me know how they turn out! Sounds like a great way to cut the sugar and avoid artificial sweetener.<br /><br />Thank you!<br />JennyThe Svelte Gourmethttps://www.blogger.com/profile/01815626660888671863noreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-83516448216801327712015-11-17T03:48:40.103-05:002015-11-17T03:48:40.103-05:00Also, I just read that you can toss the sliced oni...Also, I just read that you can toss the sliced onion with apple cider vinegar and salt and let it sit in the fridge or outside in cool weather (covered but not airtight) for a few hours (or all day) and they will sweeten and soften without cooking and will maintain all their nutrients. So I can dump those soaked onions, along with the salt and vinegar, into my blender with my homemade mayo ingredients: raw egg yolk, oils and lemon juice and not add vinegar or salt cause it's in the onions. Blend with celery seed and wala--the healthiest coleslaw in the world. Then I don't add chunks of raw onion to my coleslaw but I still have a sweet onion taste.Donna Gail Broussardhttps://www.blogger.com/profile/00985660616082009305noreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-80822454613258287222015-11-17T03:35:35.051-05:002015-11-17T03:35:35.051-05:00I wonder if you slow baked chunks of onion without...I wonder if you slow baked chunks of onion without oil then pureed them, if it could be added to a coleslaw dressing as a sweetener and as "the onion" in your coleslaw...I'm trying to find alternative sweeteners that aren't artificial for my low-carb life. I like sweet coleslaw, but I don't like artificial sweeteners.Donna Gail Broussardhttps://www.blogger.com/profile/00985660616082009305noreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-69368033395282947332014-07-14T07:17:12.080-04:002014-07-14T07:17:12.080-04:00Magnificent post,Magnificent post,Filipino Storehttp://www.islasfoods.comnoreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-60236214070130461432009-11-05T08:49:59.252-05:002009-11-05T08:49:59.252-05:00The low and slow cooking is they key to a gorgeous...The low and slow cooking is they key to a gorgeous rich slightly-sweet french-onion soup too. The onions become this dark brown deliciousness. YUM!Amandahttp://www.vintagesavoirfaire.comnoreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-29484664631728586792009-10-31T23:21:26.467-04:002009-10-31T23:21:26.467-04:00I heard that if something is too salty, try adding...I heard that if something is too salty, try adding a cut up potato. Is will help absorb the salt and you can remove it when you have finished cooking if you do not want it to be part of the meal.Unknownhttps://www.blogger.com/profile/05050915118951746653noreply@blogger.comtag:blogger.com,1999:blog-7969216972378193836.post-32267085490560327802009-10-31T21:02:54.528-04:002009-10-31T21:02:54.528-04:00That was and interesting and helpful lesson on oni...That was and interesting and helpful lesson on onions. It is so easy ,if you are the kind of cook that just dumps in the spices, to over season a dish.Thanks for the tip. It's one for the fridge.(My favorite place to put info that I want to remember.)Unknownhttps://www.blogger.com/profile/05050915118951746653noreply@blogger.com