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Chopping veggies, particularly onions, is not my favorite cooking chore. I have tried every trick in the book to keep from crying and the closest thing I’ve found is working near an open flame (gas stove or a candle – per Martha Stewart) and it seems to help. But this post is about making it really count when you do need to cut or chop onions and veggies…and ultimately to save you time during the week.
For me, when I look at my meal plan for the week, I consider all the meals that need onions or veggies and chop them all at once. Not revelational, I get it, but my real hack is how to store it. Since I rarely use an entire onion in a meal, I used to try to triple bag the remainder in zippered baggies, but inevitably my fridge would smell and everything in it tasted like onions.
Now, when I slice or chop onions, peppers and other veggies, I put them in a glass quart canning jar and tightly close the lid before putting them in the refrigerator. It doesn’t make the fridge or anything else in it smell or taste like onion and they stay fresh and crisp for about a week. You can either have just one for onions to portion out or you can prep a jar for each meal. Fajitas or tacos? One with peppers and onions in it. Chicken and Dumplings? One with mirepioux (carrots, celery and onion). Stir fry veggies? Celery, carrots, peppers, onions….well, you get it. It makes meal prep so fast and the jars can go right into the dishwasher for clean up.
The added benefits of less plastic bag use and only needing to clean onion off the cutting boards once a week are a nice perk as well. Happy cooking!
I’d love to hear your tips or tricks for making meal prep easier.