Save time, wash fewer dishes and cook real food.
I know its not Tuesday, but I was about to cook this awesome paleo ox-tail stew and I was once again reminded how much I hate chopping onions. Like Pat and I often barter things like scooping the litter with onion-chopping duties. They make me cry, pure and simple and now that we finally have an awesome food processor (bought after much comparison and research), I seldom do them by hand any more.
But most recipes only call for an onion or two. And I refuse to wash all the niggly bits of the food processor for just that. So you wanna know what I do?
I usually peel about 8 onions at a time and chop in halves or quarters. Then I bung them in the FP until theyre diced nice and fine.
Next step, transfer what youre not immediately using into one of my beloved Anchor Hocking glass containers (I use as little plastic as possible in the kitchen these days and frankly, buying these well-made, durable containers on special at Canadian Tire is often CHEAPER than buying crap plastic at the Dollar Store).
But I digress.
Next, I pour a bunch of coconut oil over the stored onion bits. This helps preserve them and actually cuts out a step when I need to start a recipe by sautéing onions: I just scoop out as much as I need and start cooking!
I want to mention that using coconut oil is a deliberate decision because olive oil (the only other vegetable oil I cook with) is more prone to oxidation when heated. I love olive oil for salads, dressings and stuff thats not cooked (like adding to hummus, etc). Coconut oil , on the other hand, is great for things like sautéing and baking because its resistant to oxidation even at higher temperatures. And theres a growing body of evidence that says that saturated fat, especially the kind found in coconut oil, can actually protect your heart, boost your metabolism and help you lose unwanted weight.
Plus, its yummy!
In summary, once you have your onions covered in a nice layer of coconut oil (such that theres no air in contact with the onions themselves), you have ready-diced onions that should last you at least a week (even two if you store this container at the very back of your fridge where its coolest). Alternatively, make an even bigger batch and freeze in icecube trays (you can skip the oil for this if you like). One onion ice cube is about 3/4 of an onion.