Wow. It feels like forever since I’ve a done a Dark Side of the Fridge post. And it probably has. Nonetheless, I’m adding a new basic cooking skill to the mix. The idea, as I have explained before, is that there’s a world of difference between cooking and simply following recipes. So the more basic cooking skills you have under your belt, the easier it is to adapt recipes and to get a healthy dinner on the table fast.
Since an awful lot of dishes, from soups, stews and casseroles, start with chopped onion, it only makes sense to focus on getting one chopped evenly and quickly without loss of digits or skin. If you want a look at the basics of holding a knife, using one, and caring for one, check out this post.