We love onions in our household. I think onions would be one of our most used veggies – they practically go into EVERYTHING. So when Australian Onions came to me and asked me if I would like to attend an event hosted by The Secret Serve and ex-MKR finalist, Scott Gooding on onions, I was like ‘HECK YES!’
I mean, this is how much our family loves onions… When I asked my son what fruit or veggie he would like to take for Munch and Move, he said ‘red onion’. He wanted to take sliced red onion as his morning tea snack. I wondered if preschool would think I was crazy, but that was honestly what he wanted.
It was seriously so much fun to be invited to the launch of the new ebook filled with family friendly multi-meal recipes. That’s right, this ebook allows for Mums (or Dads) to create three meals out of one meal prep – making dinner time quicker and easier.
I loved whipping up and eating the ‘Crafty Chickie Tacos’ from the ebook (my boys also devoured a few to prove how family friendly they really are) – and I also loved that they created a vegetarian/vegan option using beans.
I also loved talking about our foodie journey with Scott and how we were trialling veganism during September to see what kind of an impact it would have on our family – physically, mentally, ethically, financially.
Master the onion yourself with Scott’s top five tips for cutting and preparing onions:
- Cutting it fine – Using a blunt knife to cut an onion damages the skin and causes it to release a chemical into the air which stimulates your tears. A sharpest knife will also make dicing easier and faster. The Santoku and Chef knives are great cutting tools to have in your knife block, at Vie Belles you will find what is a santoku knife used for kitchen tasks and more details about knives.
- Totally hidden – Finely dice your onion with Best Japanese Knives so you can sneak onion into your meatballs, rissoles, fish cakes, spaghetti bolognese or pasta sauce without fussy eaters even noticing.
- No more tears – Peel your onions under cold running water, and run your knife under the tap before chopping. It is said the water helps to absorb the sulfur compounds.
- Take the bite out – Raw onion can have a bit of a bite to it, making it difficult to hide from sensitive little taste buds. Slice your onion, then submerge in a bowl of ice cold water for at least 10 minutes. Stir once or twice before draining and use as per recipe. You can also soak your onion slices in lime or lemon juice, or vinegar for added flavour. It helps if you place your onions in a sieve before submerging so its easy to simply drain and use.
- Chill out – Pop your onions in the fridge for 30 minutes or freezer for 10 minutes before chopping. The sulfur compounds that make your eyes water react slower when cold.