Tried the new X'mas onion yet?

There’s no need to get into a sweat when it comes to cooking for X'mas at least. For while you might fear buying onions to get them into roast, barbecue and what-have-you yuletide cooking forms, you may well do without them as city chefs explain.

Admits Gresham Fernandes, group executive chef, Salt Water Café, “It’s tough to substitute the onion, especially when it comes to Christmas dishes, but with the current prices of onions, one can think of ways to do so. For my usual sage-onion stuffing for the turkey, I’m using apples, raisins and bread. Also, you may even arrange for dehydrated onion that can go into the food instead. While this might be a change in texture, it works great.” He also hints on using a replacement for the barbecued onion as a side accompaniment to the roast bird.

“Well, turnips are in season and go well with butter, so you may use them, or even sweet potato with sage,” he adds. Executive chef Jaydeep Mukherjee of Indigo Deli seconds that.

“Since we have a nice winter chill right now, try using garlic, beetroot and other root vegetables as they can be effectively barbecued,” he suggests.

When it comes to Vindaloo gravy, also part of the traditional Goan menu, executive chef Pavan Kumar Lal of The Resort votes for everything from tomato and cashew paste to poppy seeds and more.

“Onions are synonymous with a good gravy consistency, sure, but these pastes can also ably provide for great stand by options, depending on the consistency of the grave being prepared.” He’s also got a fun, fresh stand in for browned onions on a roast platter.

“Barbecued apple — lends just that amount of sweetness, give or take a little,” he declares. 

Executive chef Paul Kinny of the Intercontinental, Marine Drive presents another cost-effective solution. “Use the leek instead of onion when it comes to the Xmas roast trimming or on the grill. The leek is from the same family as the onion, is sharper, not pungent and may be slightly cheaper too!”

For desserts he says, “Since onions impart a sweet and sharp flavour, one can use caramelised apples, pears and other fruits — they work very well!”