No more tears: When pierced, onions release sulfur compounds that can irritate eyes and cause tears. Most of those compounds are concentrated in the root end of the bulb.
To cut down on tears while cutting onions, try this tip: Chill the onion at least 30 minutes. Use a very sharp knife. Begin cutting at the top, leaving the root end intact as long as possible. Cut the root end off last.
No onion breath: To counter bad breath from those same sulfur compounds, try munching a piece of parsley. It neutralizes the scent.
Caramelized onions: A popular topping for meats and ingredient in recipes, caramelized onions let heat bring out this vegetable's natural sweetness. They're simple to cook and can be made up to five days before use.
Here's how: Peel and thinly slice 1 pound (three medium) yellow onions. Coat the inside of a heavy 12-inch skillet with cooking spray. Add 1 tablespoon olive oil. Over medium heat, cook onions in oil for 15 to 20 minutes, stirring occasionally, until soft and golden. Stir in 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and salt and pepper to taste. Serve warm or cover and chill, up to five days. Makes 4 servings.
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