This post is really an ode to the onion – the unsung hero of cooking. It’s the most basic and prevalent ingredient in (Western) cooking. It goes into the making of any stew, risotto, stock, broth, and sauce. There are probably many ways chop onions, but here is the one that works for me.
This is a new salad that I learned during the recent cooking bootcamp at the Culinary Institute of America.