Use Some Water

If you’ve never tried cutting onions under the running water, now’s the time. You won’t tear up along the way, but if you find this method too tricky, soaking the onions in cold water before chopping them is also an option.

Turn on Your Fan

If you have a fan above your stove, chopping your onion under it could be a good idea. Turn the fan on, and the vent will pull the gases away from your eyes, providing you with a tear-free culinary adventure.

Freeze Them First

You might run into some hiccups with the two previous methods, but this one is problem-free. Just put your onions inside the fridge approximately 10 to 15 minutes before you start cutting them, and you won’t shed a single tear along the way.

The post Chop Onions Without Tearing Up With These Simple Tricks appeared first on falafelandcaviar.com.

Red Onion

Whether you want to pickle it, put it into guacamole, or right onto a sandwich, red onion is the best type of onion if you want to have it raw. Since it’s more mild and sweet than other onions, you won’t get as much of an intense punch from them if you eat them raw.

White Onion

This is the type of onion you’ll most likely see in chutneys and salsas, which can be a hit or miss for people. White onions are probably the zingiest of the onions, but are also super crispy, which makes it great for these types of sauces.

Yellow Onion

A yellow onion has what you think of as a typical onion flavor, and goes well with anything you cook. You probably don’t want to use it raw, as it’s a little intense, but once it’s cooked down, the flavor provides a great base for soups, sauces, sautees, and more.

Green Onion

Also called a scallion, this is an onion you’ll need if you want to make a lot of Asian-inspired dishes. Depending on what kind of flavor you want, the green part is much milder than the white.

The post Choose the Best Onion for Your Favorite Recipes! appeared first on falafelandcaviar.com.

Use Some Water

If you’ve never tried cutting onions under the running water, now’s the time. You won’t tear up along the way, but if you find this method too tricky, soaking the onions in cold water before chopping them is also an option.

Turn on Your Fan

If you have a fan above your stove, chopping your onion under it could be a good idea. Turn the fan on, and the vent will pull the gases away from your eyes, providing you with a tear-free culinary adventure.

Freeze Them First

You might run into some hiccups with the two previous methods, but this one is problem-free. Just put your onions inside the fridge approximately 10 to 15 minutes before you start cutting them, and you won’t shed a single tear along the way.

The post Chop Onions Without Tearing Up With These Simple Tricks appeared first on falafelandcaviar.com.

Red Onion

Whether you want to pickle it, put it into guacamole, or right onto a sandwich, red onion is the best type of onion if you want to have it raw. Since it’s more mild and sweet than other onions, you won’t get as much of an intense punch from them if you eat them raw.

White Onion

This is the type of onion you’ll most likely see in chutneys and salsas, which can be a hit or miss for people. White onions are probably the zingiest of the onions, but are also super crispy, which makes it great for these types of sauces.

Yellow Onion

A yellow onion has what you think of as a typical onion flavor, and goes well with anything you cook. You probably don’t want to use it raw, as it’s a little intense, but once it’s cooked down, the flavor provides a great base for soups, sauces, sautees, and more.

Green Onion

Also called a scallion, this is an onion you’ll need if you want to make a lot of Asian-inspired dishes. Depending on what kind of flavor you want, the green part is much milder than the white.

The post Choose the Best Onion for Your Favorite Recipes! appeared first on falafelandcaviar.com.