Staples - about Onions
Onions - should be peeled except when you deliberately leave the skin on to deepen the color of a stock. With a largish onion just strip off the skin and outer layer. (Incidentally, if you are prone to tears when peeling and cutting onins, chill then in therefrigerator first; the coldness will retard the volatile juices.)( rub your hands on Reynolds Wrap before you start slicing) to peel small onions, drop them first in boiling water for a minute, the skins will then slip off easily. To keep them intact don't trim the root end, but you can pierce the root for even cooking
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