A few years ago my husband and I were exsisting on grilled cheese and pasta. Branching out was a challenge. I watched lots of cooking shows. One of the tips I got was how to cut an onion.
Now I use onion in almost everything. If I'm using meat, chances are good I'm also using onion. All the layers in an onion can either make them a real pain to cut, or very simple to cut. Below is a graphic with the 4 basic steps to make the layers work in your favor. Pin it to your cooking board for reference!
Other bits of information I got from cooking shows:
The outside of an onion is more flavorful, so don't get carried away with peeling.
White onions have more water than yellow onions. (This is good to know if you're freezing or stir-frying.)
Since I need to cut onions for lots of things I make (cheeseburger casserole, stovetop lasagna, frittata, and burritoes--coming soon), I like to prep them ahead of time. This saves me time because I only have to get out, use, and clean the cutting board and knife once. It also ensures that my onions won't go bad. When I get a bag of cheap onions, I always try to cute them right away because they will probably go bad faster than expected. This also works well for jalapenos.
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