Do you have a lot of recipes that call for onions? I’m sure you probably have a lot of favorite recipes that call for onions in the ingredient section.
But, if you’re like me, you do more crying than cutting.
That’s because, it takes you so long to cut your vegetable.
Don’t you just dread cutting onions?
Me Too! So, I did a bit of research and found this cool cooking tips for beginners video on how to cut an onion fast. And, believe me, this works!
Oh, I included the transcript from the video in case you want to read it.
And, by the way, you can practice cutting your onion when you prepare the recipes I’ve included for you below.
Excellent Video For Cooks: Cooking Tips For Beginners: How To Cut An Onion Fast – Never Worry About Crying Over Onions Again!
Are you ready to go? Here’s your how to cut an onion fast video transcript. Read it below…
.I know I do! I’m going to show you how to cut an onion fast so that you hopefully won’t cry and need a pair of these.
To start, take a very sharp knife and cut the top off the end. Then you’re going to cut through the root straight across the onion.
Next, you’re going to take the outer peels of the onion and take it off just like this. Now, you’re going to peel the outside layer of the
onion off like this.
Cutting Horizontal Slices in Onion
Pulling it off, take your knife and you’re going to cut first three to four horizontal slices through the onion like this.
Then, you’re gonna do some vertical, making sure not to cut through the stem end of the onion.
Depending on what size you need just across ,put your fingers like this, to make sure that you don’t lock them off .
Squeezing the onion on the sides like a baseball so it all stays together. That is how you chop an onion. No tears involved!
I hope these beginner cooking tips will come in handy for you when cutting your next onion.
And, now that you know you can cut onions when preparing your favorite meals, you won’t have to worry about bringing out a box of Kleenex,
Now That You Know How to Cut An Onion, Give These 5 Recipes a Try!
Skillet Pork Chops with Potatoes and Onion
- 2 tablespoons vegetable oil
- 4 pork chops (1/2 inch thick), trimmed
- 2 tablespoons all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 Yukon Gold potatoes, thinly sliced
- 2 medium onions, sliced
- 3 cubes beef bouillon
- 3/4 cup hot water
- 1 tablespoon lemon juice
Step 1: Heat oil in a large skillet over medium heat.
Step 2: Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each
Step 3: In a small bowl, mix the Parmesan cheese, salt, and pepper.
Step 4: Sprinkle 1/2 the Parmesan cheese mixture over the pork chops.
Step 5: Layer chops with the potatoes. Sprinkle with remaining Parmesan
cheese mixture. Top with onion slices.
Step 6: In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in
the lemon juice. Pour over the layered pork chops.
Step 7: Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables
are tender and pork chops have reached an internal temperature of
160 degrees F (70 degrees C)
Bacon Onion Turnovers
- 3 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 1 cup warm milk (110 to 115 degrees F)
- 1/2 cup butter or margarine, melted
- 2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1/2 pound sliced bacon, cooked and crumbled
- 1 large onion, diced
- 1 egg, lightly beaten
Step 1: In a large mixing bowl, dissolve yeast in warm water.
Step 2: Add the milk,butter and salt; beat until smooth. Stir in enough flour to form a soft dough.
Step 3: Turn onto a floured surface; knead until smooth and elastic,about 6-8 minutes.
Step 4: Place in a greased bowl, turning once to grease top.
Step 5: Cover and let rise in a warm place until doubled, about 30 minutes.
Step 6: Punch dough down. Turn onto a lightly floured surface; divided into
Step 7: Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle.
Step 8: Fold dough over filling; press edges with a fork to seal.
Step 9: Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until
doubled, about 20 minutes.Brush with egg.
Step 10: Bake at 425 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm
Rich French Onion Soup
- 6 large onions, chopped
- 1/2 cup butter or margarine
- 6 (10.5 ounce) cans condensed beef broth, undiluted
- 1 1/2 teaspoons Worcestershire sauce
- 3 bay leaves
- 10 slices French bread, toasted
- Shredded Parmesan and Mozzarella cheeses
Step 1: In a large skillet, saute onions in butter until crisp-tender.
Step 2: Transfer to an ungreased 5-qt. slow cooker.
Step 3: Add the broth, Worcestershire sauce and bay leaves.
Step 4: Cover and cook on low for 5-7 hours or until the onions are tender.
Step 5: Discard bay leaves. Top each serving with French bread and
Onion and Sausage Pizza
- 1 pound sweet Italian sausage
- 5 tablespoons olive oil, divided
- 2 large onions, sliced
- 1 clove garlic, pressed
- 1 (8 ounce) can tomato sauce
- Salt and pepper to taste
- Crushed red pepper to taste
- 1/4 cup sliced stuffed green olives
- 1 (1 pound) loaf French bread, sliced horizontally
- 6 ounces mozzarella cheese, shredded
Step 1: Remove sausage from casings and saute sausage in 2 tablespoons
olive oil until browned.
Step 2: Drain to remove excess oil. Remove from skillet and set aside.
Step 3: In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down.
Step 4: Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5
minutes on low.
Step 5: Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler.
Step 6: Top with sausage mix and sprinkle grated mozzarella over all.
Step 8: Watch carefully with oven door open. Remove from broiler slice and serve
Swiss Onion Crescents
- 1 (8 ounce) package refrigerated crescent rolls
- 3 tablespoons shredded Swiss cheese, divided
- 2 tablespoons chopped green onion
- 1 1/2 teaspoons Dijon mustard
Step 1: Unroll crescent dough and separate into eight triangles.
Step 2: Combine 2 tablespoons cheese, green onion and mustard; spread about 1
teaspoon over each triangle.
Step 3: Roll up from the short side. Place pointed side down on an ungreased baking sheet and curve into a crescent
Step 4:Sprinkle with remaining cheese.
Step 5: Bake at 375 degrees F for 11-13 minutes or until golden brown
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