By now, you know I like to play in the kitchen and sometimes I actually make something edible. Since I have leaned more towards the vegetable based dishes, and try to use meat as more of an occasional ingredient, almost like a garnish, big flavors have to come from somewhere other than browned meat and its juices.
One of my favorite sources of richness comes from adding onions, in their great varieties, into many dishes. Carefully caramelized, even the common white onion adds a wonderful depth of flavor to stews, the sweet mellow sauerkraut I mention in the SMOGG Pizza recipe elsewhere on this blog, and Chicken Paprikash, to name a few. By the way, if you do not know how to properly caramelize onions, you are missing out on one of the most delicious ingredients you can make. It takes patience, but is really worth the effort. Look it up on a recipe site and experiment.
But, many people hate preparing onions because of the tears that accompany the slicing and dicing. Sulfurous compounds in the onion (syn-propanethial-S-oxide) waft into the air when you break the onion’s cells, and combine with the moisture on your eyeball and produce a sulfuric acid. The acid “burns” your eyes, and the body produces tears to try and dilute and wash away the acid. So, you “cry.”
Well, CRY NO MORE, because my sous-chef (wife) developed and tested a kitchen solution that WORKS!