If you follow any of our recipes, you’ll notice that a serious proportion of them feature onions.
After all, they’re one of the base flavour that are required by pretty much everything – from soups and sauce to roast dinners, and most things in between.
The only problem is that they’re a bit of a pain in the arse to chop for the home cook – unless, that is, follow this nifty trick.
Why did we not know this sooner?
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