Can you successfully substitute pickled onions for baby onions in Coq Au Vin?

kernel_kate

We can rarely get white baby onions where we are, but jarred, pickled miniature onions are easily obtained. These will be drained, soaked in a large bowl of water overnight, and rinsed before being cooked with the chicken and wine etc. I was considering using a solution containing baking soda (Sodium Bicarbonate) to soak the onions in, but I suspect this will cause more problems than it solves. Will this be sufficient to remove any tartness and...

Originally asked by Greybeard on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

Unfortunately, that won't work. Pickled onions will still taste pickled, and add a sour note to the dish. Soaking them in a solution of sodium bicarbonate will just make them taste sour and a bit acrid at the same time. Substitute shallots or white onion instead.

Full answer by GdD: https://cooking.stackexchange.com/a/129070 (CC BY-SA 4.0).

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