There are a couple tricks I learned along the way that help me while chopping onions.
The first thing is to use a very sharp knife. The sharper the knife, the less you’ll damage the cell walls of the onion. This is good because the cells of the onion contain sulfur that when it gets in your eyes reacts with the water and becomes sulfuric acid. That’s what actually causes the pain and makes you cry.
the next thing is there is a simple way to chop your onion that I learned from food network several years ago and I’ve been using it ever since. It’s the fastest way and I never have tears when use this method.
I start by cutting the ends off the onion.
Then I make a slit down the side and peel the skin off.
Then I chop the onion in half.
I then make 3 or 4 horizontal cuts almost all the way through the onion.
Then I make several vertical cuts almost all the way through the onion.
Then I simply chop vertically in the opposite direction and the onion magically dices before your very eyes.
One more tip I have for you is to have your onions be refrigerator temperature before you cut them. This also keeps a lot of the sulfur for getting out of the onion and into your eyes. Also it helps to keep your head back as far away from the onions as possible.
i hop you enjoyed these tips. If you like it please share it.
This is my favorite way to make chicken and rice soup. I’ve experimented for several years and this is by far the easiest way to make an excellent chicken soup.
The things you’ll need are:
1 whole chicken
1 medium onion
5 stalks of celery
5 medium carrots
1/2 teaspoon of thyme
I started off by boiling the chicken whole for about an hour. I added a backbone I had saved from a roasted chicken I made a few days ago as well. The backbone has a lot of marrow and fat that will add a lot of flavor to your soup.
Then I took the chicken out of the pot and strained the broth just in case of stray bones and skin left in the broth, and I let the chicken cool on the counter for at least 20 minutes. It was blazing hot. Then I separated the meat from all the bones and skin by hand and put the chicken back in the pot.
Then I diced the onions and chopped the celery and carrots to approximately the same sizes. This is important because the celery and carrots need to be around the same size to be tender at the same time. Then I threw all of those in the pot with a half teaspoon of thyme. I brought it back up to a boil and then turned the pot down to simmer to let the aromatics get tender for about an hour. I then started the rice in a separate pot according to the package instructions.
When the soup is ready and all the vegetables are tender you can serve yourself as much rice as you’d like or my aunts case no rice at all. It’s important to leave the rice separate because if you leave it in the soup, the next morning your soup will be a complete mush and the rice will have mostly dissolved and thickened your soup to a stew like consistency and that’s just wrong.
I hope you like this recipe. If you like it share it with your friends and family.