A few weeks ago I introduced a new series called Sliced & Diced where I will be bringing you the true for me measurements of different ingredients we frequently use on our Once A Month Meals menus. This week we will get started with onions! And I thought cutting 12 pounds of onions for a Once A Month Meals cooking day was crazy smelly! Try cutting onions using different methods and sautéing them. My husband was so ready for me to be done with this post! First of all, here is a look at my starting place. A small, medium, and a large onion. I have placed them all together in this picture so that you can get a sense of what sizes I am referring to. Most bags of onions have mostly medium-sized onions in them. Therefore, this is the measurement we will most commonly use. I know you can’t feel them but perhaps looking at the comparison pictures will give you a starting place for judging the size of your onions. You will also notice below that I have listed “1 cup” as a measurement size. This is simply to give you a frame of reference for the equivalent of 1 cup. In case you have all kinds of sizes and just want to use a cup measurement as your starting place. Here is what I came up with:
From now on, I will be using these measurements to figure out our Once A Month Meals equivalents. I will use the medium size onion chopped in the food processor measurements and equivalents as I am assuming that most will be using a food processor. If you are using another method, please adjust accordingly. I hope you find these helpful as you are preparing once a month meals, batch meals, or simply bulk cooking. We have tons of recipes with onions, but here are few favorites:
- Unstuffed Bacon Beef Mushrooms
- Whole Foods Shepherd’s Pie
- Sloppy Vegan Joes
- GFDF Chicken and Rice Soup
- Petite Sante Fe Casserole Cups
- Spicy Beef Lettuce Wraps
- Slow Cooker Apple Cherry Pork Loin
3 Comments
Join the discussionLOL! To your husband wanting this post to be done!! I can only imagine what your house smelled like!! Thanks for doing this though … awesome!
Onions (at least raw ones) and I don’t get a long to well and I’ve developed a few tactics. I prepare them in bulk and flash freeze them. I use goggles for the initial cutting (you might think I’m crazy, but I don’t cry any more.) I do everything next to a powerful vent (running cold water just doesn’t cut it for me.) And my sister got me a chopper, um, thing by Rubbermaid as a wedding gift. It’s like a food processor, except it’s manual and has a lid with handle that you rotate at the top. It was a bit pricey for something that doesn’t have a plug, but I NEVER dice anything any more. I even use it for garlic (which I also freezer, don’t know if you should or not, but it tastes ok to us). Unlike a lot of food processors, things don’t turn to mush, and the longer you turn the handle, the smaller things get. I don’t know how it manages to get everything so uniform, but it works really well, and the fumes don’t get in the air. (I also never worry about getting the “right” amount. I just buy it on sale, and freeze what I don’t use initially.)
I’ve been told you can freeze raw cloves of garlic and grate them as necessary, but if you like the taste of frozen chopped garlic I guess that’s up to you.