Will, Cut the top and bottom of the onion off--the north and south poles, so to speak. Then I remove the papery skin, and at least one layer of the flesh, just to make sure I got all the skin off. Then cut the onion from pole to pole, so you have two vertical hemispheres. Now you can use your chopper.
Afterwards, you can sprinkle salt over your hands, rub it in, then rinse it off. The salt will take away a lot of the onion smell from your hands. Susie -----Original Message----- From: Will Henderson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, March 29, 2016 6:16 PM To: cookinginthedark@acbradio.org Cc: Will Henderson Subject: [CnD] Dealing with onions I know this might be a strange question, but seeing as how I'm so new at cooking, I feel I can ask this. I finally am getting beyond using the crock pot or quick one skillet meals and want to begin to increase what kinds of things I use. Several of the things I want to do require onions. What's the best way of dealing with them in the way of peeling them? Does anyone use any special tools or techniques? I know there are several layers, but how does one know when it's peeled and ready to chop or slice? I do have one of those onion chopper devices, so how do I know when I can begin using that? Thanks. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
