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Although onions may not form the core of a meal in the same way as beans or pasta might, they're still a versatile staple of any kitchen. They usually serve an auxiliary role as filler or flavor in a dish.

In most cases, onions work best by sauteing: just put some oil in a frying pan, let it sit for 1-2 minutes on high heat. Add onions and coat lightly with oil. Let sit for 2-5 minutes, stirring occasionally until onions become transparent. If the onions are sauteed to a lesser degree and refrigerated later, they will have a strong taste.

Onions are also quite cheap. A small bag with 4-5 white onions usually runs $1-$2. In season it will be possible to get a bag of 10 pounds for the same price. For reference, note that adding onions to a pizza in most places will increase the price by $1 - and that's for just 1/4 or 1/2 an onion.

If you find yourself crying when cutting an onion, you can try running it under a faucet before continuing cutting.


  • Added to any chili or Mexican dish
  • Eggs + onions -> omelet
  • Beans + rice + onions + other vegetable (broccoli, bell pepper, zucchini) -> stir fry
  • Macaroni and cheese, add diced sauteed onions
  • Pierogies, add sauteed onions
  • Raw, put on frozen pizza before cooking
  • Sauteed and added to any Indian dish (Palak, Masala, Korma, etc)