I have a question: Do garlic and onions always go together? Many a dish, from sauces, to stir-frys, start with these two ingredients. First fry the onions (until transluscent, or they start to brown), then add the garlic. Mostly every recipe I have ever made starts this way. It is always the first step of most dishes I freestyle. I have never questioned it. Until now.
So I ask—are these two ingredients an unviolable pair? I made a red sauce recently with no onions, garlic only. And it was great. What does the onion add? Is there some special magic that occurs when garlic and onions are combined?
Perhaps this is more of a philosophical question, I do not know. There are areas in India where neither onion or garlic are used, for religious reasons. So perhaps there is no answer, merely the beginning of debate...
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