Red Onions - watery

Dee Randall said:

I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was too
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?
Thanks,
Dee Dee

saute *for just a minute or so* and drain, I'd say

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Dee Randall said:

I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was too
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?

I would try salting them and sitting them in a colander for a while,
to see if some of the water would leave them.

serene

Dee, what, exactly are you trying to do?
It sounds like you're putting red onions on the crust and topping it with
goat cheese, and taking that to the table? Are the onions underneath the
goat cheese?

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was too
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?
Thanks,
Dee Dee

serene said:

Dee Randall said:

I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was too
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?

I would try salting them and sitting them in a colander for a while,
to see if some of the water would leave them.

serene

Bingo! You'd be surprised at how much, too. Then just give 'em a quick
rinse and you're good to go.

Bubba

--
You wanna measure or you wanna cook?

On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?

Quoted message said:

serene said:

Dee Randall said:

I made 'another' pizza tonight from the dough left over from last
night. I slathered the dough with olive oil and put some very thinly
sliced red onions on for about 6 minutes (550º). Then I took it out
and there was too much water on the top of the pizza for my taste. I
topped the onions with goat cheese (and rosemary), then back into the
oven until finished.

It turned out OK, but I would've rather had the onions a little dryer.
I don't want to carmelize the onions, I want the raw/almost raw red
onion taste. But can anyone suggest a way to dry up these onions? Bake
before hand, fry a little in a skillet?? Anything else?

I would try salting them and sitting them in a colander for a while, to
see if some of the water would leave them.

serene

Bingo! You'd be surprised at how much, too. Then just give 'em a quick
rinse and you're good to go.

Bubba

Yep, onions are mostly water.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Wayne said:

Yep, onions are mostly water.

So are people. Coincidence? I think NOT!

Bob

Bob Terwilliger said:

Wayne said:

Yep, onions are mostly water.

So are people. Coincidence? I think NOT!

Bob

Saved to my quote file 🙂

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Dee Randall said:

I made 'another' pizza tonight from the dough left over from last night. I
slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there wastoo
much water on the top of the pizza for my taste. I topped the onions with
goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?

Slathering the dough with olive oil was your first mistake. Your
second mistake was baking the dough without the cheese, you baked an
onion roll, and then you made a grilled cheese sandwich, NOT pizza!

I doubt the excess water is from the onions per se, but then you don't
say how much onion and how you're slicing or placing them. Onions
should be sliced thin and separated into rings, then like other raw
veggies placed on top (that's why they're called "toppings"😉,
especially on top of the cheese, so any water that exudes can quickly
evaporate. If onion, or peppers, or mushrooms especially are buried
under sauce and especially under cheese then any water that exudes will
simply puddle up. As much as possible place the onions so they are
exposed to the hot air of the oven, place the onions last... naturally
if you're going to add like a pound of onion you'll likely end up with
lots of liquid regardless. Btw, thanks for helping to illustrate how
easily pizza can drastically cool down a pizza stone, raw pizza is
essentially a giant cold wet compress, and with puddles yet. Somehow I
get the feeling that you add so much topping to your pizza that you
really should be baking it in a deep dish pizza pan. Again, with
typical residential ovens pizza stones do nada, nothing, zip... well
they do separate the imbeciles from their dollars... I've even seen
some huge pizza stone contraptions that fill nearly the entire oven...
but not one mention about how to create the BTUs necessary to operate
it. Morons! LOL

I don't know why I'm laughing, I used to use a pizza stone too, but
then some 7-8 years ago I discovered the perforated pizza pan, works
like a thousand percent better in my typical wimpy home oven than any
kind of stone, but where it really shines is when I make pizza on my
outdoor grill, and no dough oozing between the grates. The heavy
weight set from Chicago Metalic is the best, especially when the baked
pizza is set in its perforated pan directly over the deep dish pizza
pan for serving, then because of that air space that's created the
bottom crust stays crisp... when pizza is served in the typical solid
pan moisture immediately condenses between the crust and the metal and
if the crust was crisp now it's not, it's worse than the rubbery-droopy
crusted pizza as it comes from those delivery cartons... I mean like
placing a just baked pizza into a closed box is no different than
placing a fresh from the oven loaf of bread directly into a plastic
bag. duh

I got yer stones, schwingin'!

Sheldon

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made 'another' pizza tonight from the dough left over from last night.
I slathered the dough with olive oil and put some very thinly sliced red
onions on for about 6 minutes (550º). Then I took it out and there was
too much water on the top of the pizza for my taste. I topped the onions
with goat cheese (and rosemary), then back into the oven until finished.

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?
Thanks,
Dee Dee

"Kent" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee, what, exactly are you trying to do?
It sounds like you're putting red onions on the crust and topping it with
goat cheese, and taking that to the table? Are the onions underneath the
goat cheese?

Kent, read my OP again; but, yes, I do put the goat cheese on, then put it
back in the oven to finish up cooking.
Generally when I have cheese that will melt easily, or one that I don't want
it to break down too much, I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

EAT!
Dee Dee

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?

Quoted message said:

serene said:

On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
<[email hidden]> wrote:

>I made 'another' pizza tonight from the dough left over from last
>night. I slathered the dough with olive oil and put some very thinly
>sliced red onions on for about 6 minutes (550º). Then I took it out
>and there was too much water on the top of the pizza for my taste. I
>topped the onions with goat cheese (and rosemary), then back into the
>oven until finished.
>
>It turned out OK, but I would've rather had the onions a little dryer.
>I don't want to carmelize the onions, I want the raw/almost raw red
>onion taste. But can anyone suggest a way to dry up these onions? Bake
>before hand, fry a little in a skillet?? Anything else?

I would try salting them and sitting them in a colander for a while, to
see if some of the water would leave them.

serene

Bingo! You'd be surprised at how much, too. Then just give 'em a quick
rinse and you're good to go.

Bubba

Yep, onions are mostly water.

--
Wayne Boatwright *¿*

Perhaps I'll add a little salt, sit, and rinse.
Thanks for all the suggestions. This is the best.

My left-over onions I cut up, let them soak in red wine vinegar. I'll have
them as a side condiment today with some olive tapanade that I got at
Costco. It is really good. I've bought good and bad olive tapanade over
the years, but this is especially good, and a good value - in their deli
dept here in Winchester, VA.
I'll have some dried-tomatoes, as well with minestrone, and the 'good' salad
greens. Probably just a little lemon on my greens.
And, need I say more, wine & a movie.

f-i-l is planning New Year's Eve at the casino with some family, but it is
supposed to snow in NYC. Hopefully not too much or they won't get to go.
Glad we're snug here at home. We've never gone out for New Year's except
before we were married. I think we must've done that thinking the other
might like it. But, what else do unmarried couples do on NYE, if not 'go
out.'

I dare not watch [censored] Clark, although it should lift one's spirits. I hope
he makes it through the night. (Song!)

Happy 2006.
Dee Dee

"sarah bennett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob Terwilliger said:

Wayne said:

Yep, onions are mostly water.

So are people. Coincidence? I think NOT!

Bob

I'm still 'working thru' the coincidence of the '28 day moon cycle' and
'women's 28-day monthly cycle.'

I love the French word pronunciation of "coincidence" and never say or think
it except in French. It started out as an amusement on my part, but my
brain neurons have taken over the word in French, and always with a faint
little 'Isabelle Huppert' smile in my mind.
Dee Dee

Dee Randall said:

I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated time.
Layer 2: cheese and any delicate herb, such as basil. Bake until finished.

I'm a one step pizza baker, but I'm inclined to think your oven temp
isn't what it should be. I've never had a watery onion problem.
--

Practice safe eating. Always use condiments.

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated
time.
Layer 2: cheese and any delicate herb, such as basil. Bake until
finished.

I'm a one step pizza baker, but I'm inclined to think your oven temp
isn't what it should be. I've never had a watery onion problem.

Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
for 600º.
And, perhaps it was the amount of onions I used, and perhaps it was the kind
of 'red' onion I used.
Next time, I'll salt them, and use less of them.
Thanks for your interest, sf.
Dee

Dee Randall said:

It turned out OK, but I would've rather had the onions a little dryer. I
don't want to carmelize the onions, I want the raw/almost raw red onion
taste. But can anyone suggest a way to dry up these onions? Bake before
hand, fry a little in a skillet?? Anything else?
Thanks,
Dee Dee

I nuke them a little and then wring in a tea towel. Baking until dry
would take out too much of the flavour. Also, slice them
veeeeeerrrrrryyyy thinly.

Dee Randall said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated
time.
Layer 2: cheese and any delicate herb, such as basil. Bake until
finished.

I'm a one step pizza baker, but I'm inclined to think your oven temp
isn't what it should be. I've never had a watery onion problem.

Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
for 600º.
And, perhaps it was the amount of onions I used, and perhaps it was the kind
of 'red' onion I used.
Next time, I'll salt them, and use less of them.
Thanks for your interest, sf.

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

--
Ernest

On Sat 31 Dec 2005 10:44:21a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 31 Dec 2005 01:20:08a, Thus Spake Zarathustra, or was it Bubba?

Quoted message said:

serene wrote:
> On Fri, 30 Dec 2005 23:20:13 -0500, "Dee Randall"
> <[email hidden]> wrote:
>
>
>>I made 'another' pizza tonight from the dough left over from last
>>night. I slathered the dough with olive oil and put some very thinly
>>sliced red onions on for about 6 minutes (550º). Then I took it out
>>and there was too much water on the top of the pizza for my taste. I
>>topped the onions with goat cheese (and rosemary), then back into the
>>oven until finished.
>>
>>It turned out OK, but I would've rather had the onions a little
>>dryer. I don't want to carmelize the onions, I want the raw/almost
>>raw red onion taste. But can anyone suggest a way to dry up these
>>onions? Bake before hand, fry a little in a skillet?? Anything else?
>
>
> I would try salting them and sitting them in a colander for a while,
> to see if some of the water would leave them.
>
> serene

Bingo! You'd be surprised at how much, too. Then just give 'em a
quick rinse and you're good to go.

Bubba

Yep, onions are mostly water.

--
Wayne Boatwright *¿*

Perhaps I'll add a little salt, sit, and rinse.
Thanks for all the suggestions. This is the best.

My left-over onions I cut up, let them soak in red wine vinegar. I'll
have them as a side condiment today with some olive tapanade that I got
at Costco. It is really good. I've bought good and bad olive tapanade
over the years, but this is especially good, and a good value - in their
deli dept here in Winchester, VA.

I love olive tapenade. I haven't found a consistently good source yet here
in AZ.

Quoted message said:

I'll have some dried-tomatoes, as well with minestrone, and the 'good'
salad greens. Probably just a little lemon on my greens.
And, need I say more, wine & a movie.

Sounds good to me! I made a very homey, comfy meal for tonight. Stuff
cabbage, mashed potatoes, and salad.

Quoted message said:

f-i-l is planning New Year's Eve at the casino with some family, but it
is supposed to snow in NYC. Hopefully not too much or they won't get to
go. Glad we're snug here at home. We've never gone out for New Year's
except before we were married. I think we must've done that thinking
the other might like it. But, what else do unmarried couples do on NYE,
if not 'go out.'

We have never gone out for New Years Eve. Some years we have hosted a
small party for a buffet, but most years we spend it just together. We'll
be watching movings, too.

Quoted message said:

I dare not watch [censored] Clark, although it should lift one's spirits. I
hope he makes it through the night. (Song!)

I simply can't watch. :-(

Quoted message said:

Happy 2006.
Dee Dee

And to you and your husband, Dee!

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

ewdotson said:

Quoted message said:

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

That's got to be the sorriest ass excuse for pizza I ever saw, looks
like a friggin' alien... I were you I'd sue your sister for giving you
a stone she used for the lid to her used tampon composter.

Sheldon said:

ewdotson said:

Quoted message said:

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

That's got to be the sorriest ass excuse for pizza I ever saw, looks
like a friggin' alien... I were you I'd sue your sister for giving you
a stone she used for the lid to her used tampon composter.

Your grace and maturity are as inspiring as always.

--
Ernest

"ewdotson" <[email hidden]> wrote in message
news:[email hidden]...

Dee Randall said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

I bake in 2 stages, thusly:

Layer 1: dough; olive oil (if I put it on); tomato sauce (if I put it
on);
either/or/and veggies & meats; then bake for, say 2/3 of the estimated
time.
Layer 2: cheese and any delicate herb, such as basil. Bake until
finished.

I'm a one step pizza baker, but I'm inclined to think your oven temp
isn't what it should be. I've never had a watery onion problem.

Perhaps 550º IS too hot for onions. I always bake pizza at 550º - hoping
for 600º.
And, perhaps it was the amount of onions I used, and perhaps it was the
kind
of 'red' onion I used.
Next time, I'll salt them, and use less of them.
Thanks for your interest, sf.

Coincidentally enough, my sister gave me a pizza stone for Christmas,
and I made pizza with red onions for dinner tonight. Mine turned out
ok cooked at 550 degrees. They were a bit misshapen as I admit I'm
quite the amateur when it comes to forming my dough. I may have very
easily used less onion than you did though. Incidentally, the crust
turned out nicely crispy on the outside despite what Sheldon would have
you believe about how that does or does not work.

http://bellsouthpwp.net/e/w/ewdotson/pizza1.JPG

--
Ernest

Ernest! Congratulations on making a pizza and using a high oven! Usually
it will take a person a lot of convincing to go that high.
I have to tell you, my onions were sliced thin-thin-thin and used almost all
of the top of the pizza, of course, with spaces in between, but I'd say
about 5 times the amount of onions you used, spatially.

I think the suggestion to 'nuke' the onions and squeeze is probably a good
suggestion, too.

I have to admit that my pizza dough is shaped by DH. I wish I had a picture
of the pizza we made last night, but I didn't do it because it was not so
attractive -- but it was tasty. For some reason, after shaping, he put it
on the peel/paddle and didn't put enough corn meal/semolina on the bottom
and it stuck going into the oven -- not every pizza is a success!

The night before I had used 1/2 of the dough, and so the next day the dough
was 1 day old and it would not stretch, DH could hardly get it rolled out.
He used a heavy marble rolling pen and it just didn't want to move.

Pizza gets easier the more you make it, and it is a great topic of
conversation while you are making and eating it. Sensational!
Dee Dee