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~Onions~
To brown onions faster, add 1/2 teaspoon of salt to the onions while frying.
If you chop onions from the top, not the root end, you will not cry. A wet onion is easier to peel than a dry one.
To get rid of "onion breath" - You can chew on fennel seeds or coffee beans. You will have a "different" breath!
When buying onions, choose those that are heavy for their size with dry, papery skins, and that show no signs of spotting or moistness. Avoid onions that are soft or sprouting.
Toothpaste takes onion smell off your hands.
Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.
Freeze Onions - Chop onions into a size and freeze them in Ziploc bags. They'should not be too wet at the time of freezing otherwise they'll clump.
Potatoes rot quickly if stored near onions.To prevent potatoes from budding, place an apple in the bag with the potatoes!
Onions - While frying,add a little milk to onions this will help retain a rich color and prevent them from burning.
Try this little trick the next time you serve onions raw either as a garnish or in a recipe. After chopping or slicing the onion, place prepared onion in a bowl and fill with water to cover the onions. Toss in a few ice cubes and allow to soak for about 15 to 20 minutes, or up to 1 hour. Drain well before serving. You will have the crispiest, sweetest, best tasting onion ever.
Deep fried dish can be decorated with slices of lemon OR sliced onions OR sliced Eggs.
When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter.
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