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It’s not just about peeling! I start by cutting off the root end, it keeps dirt and the onion booty hairs out of my meal. Then you cut off the top like usual, half, and peel. I never thought about cutting the root off but it makes your work station soooo much cleaner and i get zero little skin scraps in my meal. It’s absolutely worth the extra 20 seconds!
4d ago
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put them on everything. the trick is to make a huuuuge batch like once a month and freeze most of it but keep the rest in the fridge and then put it on everything. a mandolin helps cut everything rly fine and if youre good with it you can shred thru like 4 onions in ten minutes or less. just don't cut urself. then put them in a dutch oven or heavy bottomed pot with more butter than u think you need at low heat and let them figure themselves out. salt n pepper. if u want extra savory add some thyme. it's so worth it even if it takes like 45 minutes
Feb 6, 2024
This rec (cilantro) reminded me that I must insist you do this. It seems that many people think that knives stay perpetually sharp. Sadly that simply isn’t true. Please, please do it! So onions don’t make you cry, so you can slice tomatoes cleanly, so you can feel like a real chef even if you’re just chopping carrots or something!
Aug 8, 2024
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my onion chopping skills are 9/10
Jan 17, 2025
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May 25, 2025
i stg if you ever change the all caps headers i’ll delete my account.
ALL ONE! ALL ONE! ALL ONE!
Jun 14, 2025
Feb 21, 2025