Onions, how to
© Janneke's Recipe pages - tips and tricks
keep an half onion:
Very well preserved for a while: wrapped in aluminium in the fridge.
use the green stems:
The stems of onions are not toxic like those of potatoes: chop the stems as a replacement of chives or cut in very thin slices instead of spring onions.
Some onions are difficult to peel: just one minute in boiling water will solve the problem.
use for golden soup:
Cooking the yellow onion peels in a cloth together with "colourless" soup will give it a golden colour.
prevent crying while peeling:
It looks quite ridiculous but a dive optical helps against those onion tears.
First published: April 12, 2003, Netherlands
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