If you're new to the whole cooking thing... don't shy from the onions! Grab a bunch and get to chopping and prepping!
Here are some tips to peeling, chopping, cooking and more from the
'Cooking Know-How' book by Bruce Weinstein and Mark Scarbrough.
How to chop, dice, or mince an onion: First, peel off the onion's papery, outer hull.
Then slice the onion in half through its root.
With the onion placed cut side down on your work surface, make parallel cuts through the onion, the knife's top pointed toward the root.
Finally, slice down perpendicular to these cuts to release the little cubes.
Some may need to be broken apart by hand.
Storing Chopped onions:If you're cutting up an onion, consider doing two or three.
Once chopped, freeze the others in a small, sealable plastic bag for up to 3 months; use them straight from the freezer the next time you need chopped onion in these proportions; 1/2 cup for a small onion, 1 cup for a medium, and 1/2 to 2 cups for a large.
