I know this is cheating and probably not as good. But most of the time we use chopped onions that are frozen.
Debbie Deatherage Sent from my iPhone > On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > 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
