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.

peel 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