You can keep garlic, shallots, and onions fresh for up to two months by taking a hole punch and making a few holes in a paper bag. Put your onions on the bag, seal with a paper clip, and store unrefrigerated in the pantry for two months or longer.
Cutting: Use a stainless steel hair pick as a guide, and your knife skills will pick up quickly, giving you nice, even cuts and saving you time in prep.
Onion skins: Use onion skins as a base for soup stock. Not only do you get great avor, but the broth will turn an amazing brown color. For that matter, you can use all your veggie cuttings and skins in making soup stocks. You can also make bread – simply replace about ve percent of the our you would use with onion skins. Your breads will be incredible. Lastly, if you suer from cramps, onion skins can help. Cook two handfuls of onion skins in water 10-20 minutes on low; strain the skins, then drink one cup every night before bed, and you should see your cramps become a thing of the past.