Almost every good meal starts with chopped onions. But that doesn't have to mean pulling out the chef's knife and cutting board each time. Here's a few ways to make onion prep more efficient in your kitchen. One time saver is to chop extra onions then put them in the fridge for later use. Another is to chop and saute double or triple the amount of onions needed for that meal and put the extras away for another meal. Both raw chopped and sauteed onions can also be frozen. We also dehydrate green onions and bulb onions for later use in soups and stews or to be ground into onion powder.
