On Mid Week Dinners and Thin Cut Onions
Whenever you step into a kitchen, you have the ability to prove to the world what magic can take place within it. I had once such experience on an unassuming Thursday night.
I was struck with how perfect and, I dare say, elegant an onion can be. Look at these thin cut, mandolin onion slices. They look like food lace and glowed in the pan. Concentric circles and a sting of the eyes to let you know they’re still onions, I’ll admit to admiring these guys for more than a second. (How delicate!)
If you cook down those perfectly cut onions and add tomatoes, spices, CSA carrots and turnips, it’s a delicious and relatively simple mid-week meal, compliments of a recipe by Tigers & Strawberries for Shalgam Masala.
Couple that with some Spicy Oven-Roasted Chickpeas (via Apartment Therapy) and you’ve got yourself a little Thursday slice o’ heaven.
Have a great weekend, y’all. See you next week.
I suck at knowing the “proper” way to cut certain vegetables. I certainly have never been able to cut onions like you did.
How fabulous it would be if you did a little post or video on how to cut the most popular of veggies.
I could never cut the onions that fine by hand! I just peeled the paper outside of the onion then ran the whole onion on a mandolin slicer.
Videos will happen eventually. I’m such a dunce at editing, I’ve gotta sit down and really figure it out. But thanks, that’s an excellent suggestion.
(A note: when/if you buy a mandolin, don’t get one with a rounded bottom. It wobbles which kinda sucks when you don’t want to sacrifice any fingers
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