TS Garlic vs. Onion

Wau! Thats evil!

Onion unfortunately has applications where garlic might not, as much as I adore both.

Garlic.

I think I may have to go with garlic on this one, as much as I feel dirty whenever I eat it.

God I hate onions. Garlic hands-down unless it's raw, in which case flee from the whole gastronomical crime scene.

Bad garlic is edible. Bad onions smell (and probably taste) like poop.

Plus, onion farts are the cause of 1 out of 5 superfund sites.

A sliver of garlic with a piece of cheddar cheese, a good cracker and maybe even a pickled hot pepper is a delight.

(raw garlic)

My wannabe-hippie mum eats raw garlic sammitches, and I can't even ride in the car with her when she's got the tactical nuclear dragon breath going on.

why choose, use em both (but i inherited an excessive love of onions from my mom) </ian riese-moraine>

Compairng garlic to onions is like comparing father to son to holy ghost: IMPOSSIBLE.

(Actually, the holy ghost is the coolest.)

I think I may have to go with garlic on this one, as much as I feel dirty whenever I eat it.

Dirty, waht? U crazy.

I love garlic. I cant choose dont make me *cries*

Garlic = spanish fly = +1 for garlic

Also, there are so many onion-relatives that are better than their foul-smelling black-sheep cousin, why not make it "shallots vs. garlic" or "leeks vs. garlic", eh? EH?

The leek (Allium ampeloprasum var. porrum (L.) J. Gay) is a vegetable belonging, with onion and garlic, to the Alliaceae, the onion family. Also in this species are two very different vegetables: the elephant garlic (Allium ampeloprasum var. ampeloprasum) grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East. The leek is also sometimes classified as Allium porrum (L.)

http://www.argyleacademy.com/uploaded_images/garlic-739874.jpg

shallots, bitch.

As it's the best edible thing on the planet, garlic.

I don't normally like statements like this, but I'm having a hard time resisting:

If you don't like garlic, you don't like food.

In other words--why you hate flavor?

GARLIC!!!

(but i don't hate onions. i just can't live without garlic.)

I would have to say GARLIC as well. I love, love, love onions, and I love flavors--I wish I could spell it "flavours" because that would be more flavorful!

onions don't ward off vampires, so garlic wins

Some goth you are then ;P

What a choice! But garlic, totally. It's a relationship dealbreaker for me.

I love both, at least six days a week! It's easy if you slice them into a salad.

Dude, garlic. Like who would abandon garlic for onion?

If it came down to it, I don't think I would abandon garlic for any one single food. Maybe chocolate? Choosing between garlic and chocolate would be like choosing between the Beatles and the Stones for me.

It's a relationship dealbreaker for me.

Oh god I hadn't even thought of that! But you're right I think.

My immediate answer is garlic; but onion is so much more versatile, so essential in foods that don't use/need garlic... I'll get back to you on this.

garlic innit.

onion bread: nice, but not awesome
garlic bread: WOOOOOAH DUDE YEAH

Garlic bread is the ultimate yum

Garlic seems - I dunno - flashier, sexier, more powerful? But I have a terrible suspicion that if I tried to abandon onions I would soon find myself missing them more than I expect.

I have a strange crush on the transparently msg and plastic tasting garlic bread from Sainsbury's.

I'm sure I could find some vegetable to take the place of onion, I only seem to use them to add bulk most of the time.

I love garlic and feel neutral about onions, so... GARLIC.

Onions is the solid pragmatic answer, garlic the fun and frivilous one.

onions win, more versatile

I will not take sides on this issue, they're both too important.

awhile back i would have said garlic, but brownie's really otm here

ok this question is like asking me which of my cats i'd save from a fire first. wtf.

I hate onions in any form and rarely allow them in my house.

I put garlic in everything I possibly can.

No contest, garlic wins.

(Dr Ben)

(otm)

laurel, that's cold

I love garlic, but onions are way more versatile.

Mmmmm, onions.

At least half the time I use one I also use the other. They are like halves of a whole. The yin and yang of stinky but delicious.

OTM

Also, SLABS OF VIDALIA ON A BURGER AS BIG AS MY HEAD

and vidalia onion relish on a hot dog

I'd rather have garlic on my pizza than onions. Plus, roasted garlic or whole cloves stewed and spread on fresh bread = greatness. otoh, carmelized onions, mmmm. And ONION RINGS.

Also, raw red onion in salads.

Chicken with 40 cloves of garlic! Can't imagine the onion equivalent.

40 cloves! Wow.

Also, raw red onion in salads.

do not want. For me, a cheeseburger is the raw onion's only acceptable home, and then only occasionally. I blame this on my ex's predilection for "onion sandwiches" - a slice of stale white bread, topped with a thick slice of onion, salted, peppered, and doused with cider vinegar. Eat with knife and fork.

marianna lcl OTM - chicken w/40 is sooo good.

ONIONS! SAUTEE THEM BITCHES!

neither are offerable to Krsna, the Supreme Personality of Godhead

Also, raw red onion in salads.

Definitely, as long as they're sweet red onions. Raw storage onions, the kinds that make you cry, aren't good anywhere -- too harsh.

But chopped green onions in the old Sunday morning omelette, that's a bit of all right.

French onion soup.
Onion on pizza.
Red onion in sandwiches.
Fried onion rings
Pickled onions

It's a workhorse food, but it's so satisfying. Garlic's good, but feels forever tied to the whole 80s/90s stinking-rose, Americans should learn to love flavor movement.

Pickled garlic in your gin with a touch of vermouth: obv. it's not a Gibson. So, what is it? Besides a dubious (but possibly wonderful!) idea.

Here is the website of FLAVORS: Onions and Other Flavors, made with some MS Word template or something:

http://www.flavorsonion.com/_borders/flavors_-_1_Altered_Lighting.png

http://www.flavorsonion.com/Millonion.jpg

!!!

"millonion"!!!

doesn't Don Quixote tell Sancho Panza to stay away from garlic and onion as the smell of them reeks of a plebeian upbringing? that's crazy, but it's interesting that the spanish gentry shyed away from one of life's great pleasures out of snobbery.

Without garlic I would be overwhelmed with sadness. Without onions I simply could not cook anything at all and would starve to death. So, onions. Sob! I want to live! Live!

American Gladiators agree: Onion!

red onion
just a little

but all the time

red onion on cold sandwiches
white onion on burgers

French onion soup.
Onion on pizza.
Red onion in sandwiches.
Fried onion rings
Pickled onions

It's a workhorse food, but it's so satisfying. Garlic's good, but feels forever tied to the whole 80s/90s stinking-rose, Americans should learn to love flavor movement.

well said. "garlic" is sort of the "bacon" or "duck fat" of the provencal world.

i love raw onion in things but it gives me horrible digestion
i love caramelized onion so much but...it gives me horrible digestion

i still eat way more onion than I should. but I think garlic's my friend more than onion.

won't choose, i pick the third option which is to give up ilx

Garlic by a hair, but the the two are #1 and 2 for anti-cancer proliferation properties amongst veggies.

http://ars.els-cdn.com/content/image/1-s2.0-S0308814608006419-gr1.gif

just checking the math in those graphs, y'huh, hm, yup, seems to check out i will keep eating garlic & onion nonstop

i don't know if it is nagl to syndicate from yr twitter account but: red onion should be the nucleus of all snackfoods, imo. i can't believe there isn't some kind of similarly zingy, foil-wrapped re-presentation of red onion for people to eat on the move. office-workers getting their red onion zing at eleven thirty. eating on some lil pieces while you're cooking is so good. i was making rice & beans earlier & had half an onion in the fridge so chopped a lil off to add; i think it is part of the staple recipe, now. just so good. i want it. top five food.

the enthusiasm for garlic itt is totally baffling to me. onion is like the culinary atom. i can forget about garlic & not even notice.

Being asked to favor one of the many delights of the allium family is satanic

most of the things i cook include garlic and usually ginger too and i often forget about onions! red onions are really good though. i should remember to remember that...

yeah onion is much more essential but i think garlic used just right has higher highs

onion tho, but then garlic, i mean

white onion slow cooked for stews
red onion raw, chopped fine for sandwiches, salads
even spring onion in mash, i mean rly

but then garlic

Leeks, shallots, chives, scallions, wild garlic greens, ramps, cipollini, pickled cocktail onions (for your Gibson), vidalias for your burger, rubbing garlic on the salad bowl, roasted garlic, stewed garlic, aioli, I would rather perish than abjure any of these, even the palest little wild onion flower.

tell you what tho, leeks are great

green onions vs. red onions

yeah onion is much more essential but i think garlic used just right has higher highs

― liljon /bia/ bia (k3vin k.), Thursday, 29 November 2012 16:07 (58 minutes ago) Permalink

this is a good distinction but even still it doesn't hold for me. onion which you've invested in is just as flavoursome imo - maybe it isn't as strong but it's a really rich, satisfying thing to eat ,like a really tangible contribution to a meal. i guess i'm not gonna convince people who are prioritising specific, identifiable flavour over everything else, but it feels weird to discount the effective sweetness and texture that onions give to a dish. this makes garlic seem sorta pre-fab & one note, to me.

i feel like all my arguments itt are gonna get close to persuading people about onions before alienating them by talking shit about garlic

yeah onions caramelize, which is key I think, you get sweetness without adding cane sugar.

garlic just becomes really savory when you cook the shit out of it

going out in the snow to get a latte and an onion brb

gonna be a new cosmopolitan combo, walking along supping & taking bites out of an onion, letting its translucent burgundy skin flutter vividly to the snow

http://farm9.staticflickr.com/8487/8230658330_f4a03726de.jpg

boom

(organic, local, oniony. red ones didn't look as good, ohwell.)
(mmm coffee)

I used to go to the seaside near where rrobyn's salt comes from

ah, seems like a lovely place since this salt is le "fruit de l'ocean du soleil et du vent"

I had a nataise lover once whose family spent their summers at La Baule or at Pornic

they had something they were calling 'french onion soup' in the cafeteria today at work

i had some, i figured, i've never had french onion soup, what the hell

i figure i still haven't

I would have said garlic before I learned how to cook. It has a more distinctive flavor than onion. But onion is much more essential to many more dishes, so if I had to pick just one, it would have to be onion.

maybe this is blasphemy but I really, really, REALLY do not like french onion soup

that whole thing with the bread on top and the cheese over the bowl and its' just...ugggh. and the soup's all brown and just no. bleh

Doesn't have to be bread, should be just croutons and gruyère on top, preferably in a ramekin and put under a grill until the cheese forms a gratin. I kind of agree it's a bit off-putting but it's a great way to warm up after a night at the opera, hence our noun, supper, from souper literally to eat soup, for a late night meal.

Garlic's good, but feels forever tied to the whole 80s/90s stinking-rose, Americans should learn to love flavor movement.

six millennia of agriculture and this is what garlic's forever tied to, huh

i had a Bad Experience w french onion soup once that was as much my fault (oncoming stomach bug) as it was the soup's (french onion soup) but i can't be objective about it anymore. i'm sure there have been wonderful french onion soups. anyway this is garlic for me. i'm a v unsophisticated cook tho so bear in mind all my recipes are "[thing] + garlic".

my one big problem with montreal (/north america?) is the red onions are too big. i always go to buy one & really have to search through to find a non-mutant-size red onion. i like small onions, small perfect ones. some people pick up onions like the aesthetics aren't a thing, you're just gonna peel them, but i don't mind spending a minute looking, finding a nice spherical onion with unblackened skin.

french onion soup is great