Trim an onion with minimal waste (cap and root)
Remove the cap and root with as little onion flesh as possible to reduce waste.
After halving, trim off the cap end minimally, then turn and slice off the root end. Peel the papery skin, again removing as little as possible.
The short version
- Trim cap and root minimally
- Peel only the papery skin; avoid removing extra layers
What you need
- knife
What goes wrong
Cutting off too much onion when trimming ends
Slice off only what’s needed to remove cap/root and loosen skin
Why it works
Shallow trimming preserves usable onion and reduces food cost/waste.
Learn next
Make a one-pan meal by browning aromatics first, then simmering grains until the liquid is absorbed
Start by browning onion and garlic for flavor, then add the rest of the ingredients and simmer your grains in stock until the liquid is gone.
Squeeze bananas in the peel to make them easier to mash
Before peeling, gently squeeze bananas through the skin to soften them so they mash faster and more evenly.
Crush Weetabix with milk to make a no-cook breakfast base
Break up Weetabix and mix with milk to form a soft base for layered overnight breakfast pots.
Pat parboiled potatoes dry before air frying or baking for crispier fries
Dry the potatoes after boiling so they crisp instead of steaming in the air fryer or oven.