Saturday, September 12, 2009

The Mighty Onion

Many of the recipes that you will see on this blog start with an onion. It is a high-volume, low-calorie way to add flavor to a dish. It is a standard Cooking Light staple in just about every main-dish recipe! The downside to chopping an onion is that it can take a lot of your precious prep time, and it can be hard to get the minced onion pieces to be uniform. The solution that my mother-in-law taught me is to cut it in a "grid". After peeling the onion, slice approximately 3/4 of the way through the onion in both horizontal and vertical cuts. Then turn the onion on its side and slice to make perfectly minced onions!

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