Week 17!!! Yellow Onion!!

Baby is the size of a yellow onion!!!

I love onions, and I love to cook with onions!  Yellow onions are my favorite.  Mostly because they are the easiest to cook.  They have a little bit of that onion taste, but are mostly sweet, and are heartier than other onions (white and red).  I find myself adding onion to almost all of my recipes.  Anything with ground beef can always use a little yellow onion to add a flavor balance.  I think better than a recipe (since onion is found in everything) is a quick lesson on chopping onion.  I learned this in a knife skills class, and it has made my onion life less tearful and sooo much easier!!!


How to Chop an Onion:

Do not peel!!!

First, slice the onion in half long ways (like a hotdog), cutting strait through the root and the tip. (Start with one half of the onion and set the other aside)

Laying the onion flat side down, chop off the top-end of the onion (NOT the ROOT!) The root holds the onion together.

Now, peel off the outer layer.  I sometimes take off more than the paper (1 or 2 layers depending on the quality)

Next, make verticle slices that go all the way through the onion (without cutting/slicing the root).  Make the slices as thick or as thin as you prefer your final chop size to be (I prefer thin).

Lastly, leaving the tip of the knife on your cutting board and begin making the final horizontal slices.  Start at the top of the onion and push it under the knife working your way toward the root.


After I wrote these instructions I found neat step-by-step (pictures included) instructions by Ree Drummond, The Pioneer Woman...hopefully it helps!

http://thepioneerwoman.com/cooking/2008/01/how-tochop-an-onion/