If there is an onion in your pantry.. you should be able to come up with something delicious to eat.
This is by far, the most used vegetable in my kitchen.
Pickled, grilled, caramelized, roasted, sauteed, fresh, fried.. these guys are the base for most cuisine and pair well with any savory dish.
Onions have properties which are anti-inflammatory, anti-cancerous, anti-cholesterol, antioxidant and are believed to be an aphrodisiac.
In some lesser developed countries onions are used to reduce swelling, scars, to treat blisters, bee stings, boils and sore throats.
Could you imagine living in a world where onions are as rare and expensive as .. oh, lets say a black truffle?! I shudder at the thought.
- Slice off as little of the papery end as possible
- Cut the onion in half, by slicing directly through the root end
- Lay it on the flat side, then begin making cuts like "flaps." Be careful not to slice them all the way off, but leave each flap intact at the root end. After this point, I should be able to pick up the onion by the root & it should still hold together
- Now make cuts longwise from end to end, being careful to keep all the pieces together as much as possible.
- Here comes the dice! Carefully, bring the knife down from top to bottom, slicing your strips and layers into a dice.
No comments:
Post a Comment