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Using a chopping board and a sharp knife, cut off both ends of the onion.
Make a very shallow cut just through the first or second layers, then peel these outer layers away to get to the best part of the onion. This is the part to be used.
Cut the onion in half and lay each half, with the flat side down, on the cutting board.
Slice across each onion 1/4-3/4 inch thick, depending how large you want your onion pieces (minced-1/4 inch, diced-1/2 inch, chopped-3/4 inch). (I mince the onion if I am serving someone who isn't a fan of onions.) Of course you can use larger pieces or whole onions depending on the recipe.
Once cut through each half, lay the sliced onions on their flat side, then slice them again across the earlier slices - depending how large you want the pieces.
Place the butter and olive oil in a skillet over medium high heat. Allow butter to melt.
Throw in chopped onion and stir to coat in the butter mixture. Throw in a splash of water (helps the onions not to burn). Cook until fragrant and translucent, stirring frequently, about 3-4 minutes. Enjoy!