Do you think it's wrong to cook onions and garlic together?

[MitchiestInge]

Not sure where/when or why I acquired this belief as doesn't seem to be shared by anyone much at all.

erm no. I often cook them together depending on what am cooking!

Er no. I can think of dozens of recipes that would not be possible if you didn't cook garlic and onion together. How do you make spag bog?

erm, how do you do that then?

what happens if they have to be in the same recipe, eg pasta sauce?

Where on earth did you get that?! Onions and garlic are members of the same family. And they are perfect, nay obligatory, together!

Actually, I think everything I cook starts off with frying onions and garlic!

Not puddings, of course. That would be silly.

Don't be ridiculous.

Also: Bollocks. I forgot to put garlic in dinner.

I do it all the time - most of my recipes would begin this way.

Do it often...

What? Onions and garlic together is delicious.

No, I often cook garlic and onions together. Doesn't everyone???

Loads of recipes I use have both onions and garlic in them.

I use either onions or garlic in a pasta sauce. I really thought this was the way of things.

Argh, I really am an actual freak.

I also heard this and obediently stopped for a while, but now do put both in together. Definitely heard it on a cookery show, but can't remember which one now!

OP, make a tomato pasta sauce with both tomorrow and praise the food gods

Freak!

Ah so that cookery thing suggests there IS at least one other person (apart from someone on Jamie Oliver forum which I think is all google could offer) who thinks this way.

So that is at least three - not enough for a revolution is it?

Onions first, soften then garlic or it burns. Could they mean that?

Loads of my Madhur Jaffrey Indian recipes say to put the onion and garlic in together......

Umm, I thought you couldn't cook one without the other? It's illegal isn't it?

It's just a thing that I thought was a well known and reasonably widely accepted truth - that you use one or the other. Wondered if was taught it in school but can only remember making chilled watercress soup. It was like icy snot.

Garlic cooks quicker and goes bitter if it catches and burns. I always put it in after the onions have softened.

Oh, you mean one or the other??? That's barking mad, frankly. I'm part-French and the vast majority of recipes that call for garlic will also have onion in them, although it's certainly not always the case the other way round. Actually, I have a few recipes that call for onions, garlic and shallots!

In France there's a culinary saying about "Onion King Garlic Queen, and they should never share the same throne." Maybe this is where the cooking prog. got it from.

Of course in France and everywhere else this is totally ignored.

Cooking the red onion til it pales brings out the sweet taste to it ( for tomato sauce for example) and the garlic complements that sweetness perfectly.