Sorry, but it doesn’t take an hour to cook an onion. If you do it often enough you can chop an onion finely in less than 2 minutes. You can generally just throw onions into whatever container you are cooking in. Sharp knives are a must, and watch a video on how to cut veggies. Along with a cheap knife sharpener ofc.
Onions are the bread and butter for taste in my cooking. A quick web search for best herbs to add to whatever it is you are cooking will change how you cook and eat immensely. Buying a couple of jars of herbs a month and increase your repertoire bit by bit. I realise not everyone can do this ATM with the cash flow crisis that is predominant. But for those who can spend an extra £5-6 a month, it will change how you love your food.
My tea tonight(yes, its called tea where I live) - Chicken that is busy marinating in rosemary and thyme, with onions and peppers. Along with my own version of a Ratatouille that I made yesterday mixed into pasta. I am not a clever cook or anything like it. I just cook a small number of things very well.
The best recipe I have come across so far is lamb chops. Make a mixture of sage, rosemary, thyme, coriander and cumin (1.25ml equally for each one). Put them in a small glass and mix it up, then this will coat 3 lamb chops. Fry in Olive oil in a lidded frying pan.
If you have no lid for your frying pan, I would really recommend getting one. They are easy to buy from Amazon and save a lot of energy. They also keep a lot of the flavours in the pan. Add a couple of chopped garlic cloves while frying. At 3-4 minutes before removing the chop add finely chopped onions.
Seriously, an onion is all you need to spice up a meal. No herbs or fancy stuff, stick an onion into your food as part of your 5/10/15 or whatever it is these now per day. BBC good food guide on the benefits onions.
Rich in antioxidant compounds
Contain anti-cancer compounds
Are antibacterial
May support heart health
May support bone health
May support gut health
May help regulate blood sugar
May support the respiratory system
May protect the digestive system
May help with weight management
I only mentioned herbs because they are a no brainer with exceptionally low effort.
I find the texture generally unpleasant, unless it’s crispy onions (and I mean actual crispy onions, not slightly burnt but still slimy onions), and I’ll assume the process of deep frying the fuck out of them and putting them on a burger nullifies any health benefits.
Obviously if a food gives you a reaction then don’t eat it.
I find the texture generally unpleasant
I am in exactly the same boat. I cannot eat onions unless they are finely cut. Onions that are finely cut give out more flavour anyways. It is all about learning how to cut an onions finely and quickly. This is similar to how I do it. I do downward cuts to the centre of the onion. I never do the horizontal cuts that I have seen a lot do. To me that is just asking for trouble. I also cut my slices very finely. I like the bit of leaving the end on the onion. That is a new one to me.
Sorry, but it doesn’t take an hour to cook an onion. If you do it often enough you can chop an onion finely in less than 2 minutes. You can generally just throw onions into whatever container you are cooking in. Sharp knives are a must, and watch a video on how to cut veggies. Along with a cheap knife sharpener ofc.
Onions are the bread and butter for taste in my cooking. A quick web search for best herbs to add to whatever it is you are cooking will change how you cook and eat immensely. Buying a couple of jars of herbs a month and increase your repertoire bit by bit. I realise not everyone can do this ATM with the cash flow crisis that is predominant. But for those who can spend an extra £5-6 a month, it will change how you love your food.
My tea tonight(yes, its called tea where I live) - Chicken that is busy marinating in rosemary and thyme, with onions and peppers. Along with my own version of a Ratatouille that I made yesterday mixed into pasta. I am not a clever cook or anything like it. I just cook a small number of things very well.
The best recipe I have come across so far is lamb chops. Make a mixture of sage, rosemary, thyme, coriander and cumin (1.25ml equally for each one). Put them in a small glass and mix it up, then this will coat 3 lamb chops. Fry in Olive oil in a lidded frying pan.
If you have no lid for your frying pan, I would really recommend getting one. They are easy to buy from Amazon and save a lot of energy. They also keep a lot of the flavours in the pan. Add a couple of chopped garlic cloves while frying. At 3-4 minutes before removing the chop add finely chopped onions.
Bruh… it’s about the implication not the onion
What implication can you take from adding an onion?
That you’re going to be doing actual cooking, rather than just warming things up.
I can’t think of many things you would warm up for an hour.
This response of yours implies you are either stupid or trolling, which is it? I hope for your sake it’s the latter.
I am sorry I only speak English. Try Google translate. You are making no sense whatsoever.
I see so stupid it is.
It doesn’t take an hour to cook an onion.
But unless you’re that guy from The Office, usually an onion goes with other things. And those other things are what takes the time.
I think we just have very different ideas of “lazy”.
Seriously, an onion is all you need to spice up a meal. No herbs or fancy stuff, stick an onion into your food as part of your 5/10/15 or whatever it is these now per day. BBC good food guide on the benefits onions.
I only mentioned herbs because they are a no brainer with exceptionally low effort.
So I’ll pass.
I find the texture generally unpleasant, unless it’s crispy onions (and I mean actual crispy onions, not slightly burnt but still slimy onions), and I’ll assume the process of deep frying the fuck out of them and putting them on a burger nullifies any health benefits.
Obviously if a food gives you a reaction then don’t eat it.
I am in exactly the same boat. I cannot eat onions unless they are finely cut. Onions that are finely cut give out more flavour anyways. It is all about learning how to cut an onions finely and quickly. This is similar to how I do it. I do downward cuts to the centre of the onion. I never do the horizontal cuts that I have seen a lot do. To me that is just asking for trouble. I also cut my slices very finely. I like the bit of leaving the end on the onion. That is a new one to me.
Cool onion flex bro