I decided to be the great daughter that I am and help my mom out a little for the weekend. {she’s having quite a few house guests this weekend because of their 30th anniversary party}
She wanted to feed all of the Saturday helpers with some chips and dips throughout the day so I offered to make some Pico de Gallo…since I’m a pro at it now {ha}.
When D and I made it on Sunday, I cut up the onion. It was quite the mess. I am NOT good with a knife and onions are just always a disaster.
This morning I decided to look up how to cut an onion on Rachel Ray’s “How To” part of her magazine website.
This wonderful lady in red has taught me everything I need to know. I want to share it with you because SURELY I am not the only one who can’t figure out an easy way to cut and onion!
1. Trim the stem end, leaving the root end intact.
2. Stand the onion upright and cut in half, through the center of the root.
3. Peel the papery skin and top layer off each half of the onion.
4. Place the onion flat and, slicing from the cut end toward the root, make several cuts parallel to the counter, stopping just before the root end.
5. Make thin vertical slices from the root end down. The wider the slice, the larger the chop will be.
6. Make thin slices parallel to the cut stem end, working toward the root; the chopped onion will fall away with each cut.
And just in case that didn’t help you out, the nice people at Everyday with Rachel Ray even have a video for you!
I’m ready…..BRING ON THE TEARS!
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