Cooking is tedious. There is so much chopping.
If you’re like most people, you probably get half way through your prep work and think, “ughhh…I wish this was over!”
The problem is eating fresh, healthy food means you can’t avoid chopping vegetables.
Although you may never enjoy doing prep work, if you could get through it 5x faster I bet you wouldn’t hate it as much.
The key to getting in and out of the kitchen faster is learning to chop things quickly.
Onions are a common ingredient that can slow you down and make you to avoid cooking altogether. The videos below are going to teach you a better way to chop an onion.
The short version is 22 seconds long and will give you an overview of how to approach the onion.
The long version is 4 minutes long and will walk you through all the steps.
I don’t expect you to master this skill on your first try. But next time you are cutting an onion, try this technique. After 3 or 4 tries you’ll pick up speed and soon you will be able to chop an onion like a pro.
And for you crazy kids, like me, that will buy a bag of onions and practice chopping them all at once, I recommend making onion soup. It’s an elegant meal that only requires 5 ingredients. A great recipe to keep in your back pocket to pull out and impress your friends.
Just a word of caution: this is not a quick recipe because caramelizing onions takes time. It’s best attempted on a rainy Sunday afternoon while you’re watching a movie.
This recipe is supposed to be flexible and you should feel free to leave out the garlic or use water instead of stock if you don’t have any on hand. You will never be able to make the same onion soup twice. Every onion has a different amount of sweetness and onions are never going to be the same size. If you caramelize the onions patiently and add wine or vinegar that will add plenty of flavor.
And if you want to be extra fancy and make French Onion Soup you can put croutons and melted Swiss cheese on top. Personally, I prefer a nice crusty piece of bread on the side for dipping into my soup.
- Butter or olive oil to coat your pan
- 1 fist sized onion per serving (I prefer yellow onions but I have done it will a combination of red, yellow, and Vidalia onions in the past)
- 1 clove of garlic for each onion you use
- 1 box or 2 cans chicken stock, beef stock, or vegetable stock
- 1/4 cup wine or 1 tsp vinegar per onion used
- Salt and lots of black pepper
- Chop all your onions–thin slices work best but if you’ve been practicing dicing an onion that will work too!
- Add butter or olive oil to coat the bottom of a soup pot and turn the heat on to medium-low.
- Add your onions to the pot. They will shrink down as they cook so don’t worry if they don’t all fit at the beginning.
- Let the onions cook stirring them occasionally. You want to keep the temperature low so they slowly caramelize and get brown but don’t burn. Unfortunately, there is no way to rush this process. I highly recommend watching a movie or cooking something else at the same time!
- Once the onions have caramelized, add the wine or vinegar and use the liquid to scrape any brown bits off of the bottom of your pot.
- Add the stock (beef, chicken, vegetable) and stir everything together.
- Taste your soup and add salt and pepper until it tastes good. If if still tastes blah after adding the salt and pepper, add a little more wine or vinegar.
- Now really look at your soup. Decide if the ratio of onions to liquid looks appropriate for soup. If there is not enough liquid, add water until there is. If there is too much liquid, turn the heat up to high and boil some of it off.
- Let the soup simmer for a few more minutes to let the flavors blend. Taste it again as add more salt and pepper if needed.
- If you want French Onion Soup, distribute the soup into bowls and top it with croutons and a slice of Swiss cheese. Place the bowls under the broiler in your oven for a few minutes until the cheese melts. Serve immediately.
This recipe can be modified in hundreds of ways. Start with the basic framework and plan to add your own twist the second time you make it.
As always, if you have questions or comments post them below or email me at firstname.lastname@example.org.
NEVER GO HANGRY AGAIN!