Onions, Onions, Onions! Oi, Oi, Oi!
First off, let’s talk about the crying issue. When I chop onions, I cry like a vegan in a butcher shop. However, the best way I’ve found to chop onions without the waterworks is to place my cutting board in my (clean) sink and run cold water over the onion as I chop. Just run the chopped onions through a salad spinner lined with paper towel and you’ll be ready to go!
To peel an onion quickly, you can go one of two routes. The first is to cut the ends off of the onion, slice it in half width-wise, and peel back the outer layer. The other option is to cut the ends off and score the outer layer from top to bottom with your knife. Just unravel the outer layer and you’re good to go!
Below, you’ll find some of my favorite onion recipes.
Classic French Onion Soup: This classic French soup doesn't have to be reserved to fancy restaurants anymore. This simple and inexpensive recipe will have your guests feeling like they’re dining at an outdoor bistro in the heart of Paris.
Benihana Onion Soup: This authentic Japanese soup will be a keeper in your recipe box.
Robust Onion-Olive Tapenade: We owe a big thank you to the cuisine of Provincial France for tapenade, a savory black olive paste that is absolutely divine on bread, pasta, or salads. It's a cinch to make and completely versatile: you can use it as an appetizer, snack, salad, side, or as a tasty condiment for your main dish.
Coffee Bean Turkey with Sweet Onion Gravy: “Seattle is famous for its coffee. And that inspired me to stuff the turkey cavity with whole roasted coffee beans. Turns out they add a nice toasty-smoky aroma that seasons the bird from within. I leave them in even after the turkey’s done. If a few slip out at the table while I’m carving, it’s a good conversation starter.”
Vidalia Onion Pie: If you enjoy sweet Vidalia onions, you'll love this creamy onion pie recipe!