Still learning after all these years
If you’re familiar with my recipes, you know I am a big fan of onions. Onions usually are inexpensive to buy and easy to store, and there is nothing like a chopped fresh onion to add flavor to a dish. Sometimes a little onion is all it takes to make a meal taste like you spent more time cooking it than you really did.
So I’m always happy to chop an onion, like the other day when I had to chop some onions for a photo.
After the photos were taken, I put the chopped onion in the refrigerator and didn’t think of it again until it was time to make dinner. A recipe called for a small onion, chopped, and it was really nice to just shake half of the large onion out of the plastic container and into the heated skillet.
I often have heard of mythical people that chop all the vegetables they will need for the week all at once. I had never tried it, and I probably never will. But I might make an exception for onions, because it sure is nice to have those ready to go.
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