This tip carries over from my years as a professional cook, in which most kitchens go through vast quantities of onions. We'd have huge buckets of peeled onions always at the ready. Because onions make an appearance in most of my home cooking, I typically peel three to four onions and store in the refrigerator, ready to grab and use. I find that onions peeled and chilled do not bring tears to my eyes. Try it. If you use a lot of onions, it's a time-saver as well.
I also put my onions in my refrigerator and noticed that my eyes don't water as much or not at all. Buy even better idea to peel them before hand... thanks 😊
@@JuliaB1955 Usually plastic storage containers, or sometimes in one of my stainless steel bowls. Whatever is handy. As to how long they last, I go through onions pretty fast because there are very few things I make that don't have onions lol. But I'm guessing they last a week at least. If you see that they might not last before you can use them up you can always chop them and put them in the freezer.
Made this last night and went with an Asian twist. After sautéing the onions, I added fresh scallions and gochujang with sesame. Served over home made egg linguine. Yum! Thanks for the recipe.
Can't wait to make this! I have about 8 onions on my counter right now! Thinking of adding crispy bacon, mushrooms, and a bit of condensed mushroom soup.
That looks delicious! What veggies would you recommend to mix in or add on the side to round out the meal? I was thinking asparagus or roasted broccoli.
Made the onion butter pasta dish and it was as delicious as you described. I saw the video yesterday and wanted to make it almost immediately. You have a knack for describing exactly what needs to be done and why. I was a little put off by the amount of butter and salt used and used less. Didn’t have salted butter, used unsalted. Surprise! Needed to add salt at the end. My 2 added ins were stir fried mushrooms and cubed tofu. Loved the final result. Next time I’ll try one of the other ways described. Thanks
Emma, just ordered your cookbook for my younger sister who recently moved to NYC and will be learning to cook for herself! Thanks for creating recipes that are easy to follow and delicious! P.S. Definitely going to try this recipe today!
Cold onions slows down the enzymes that get the lacrimator compounds going. A sharp knife decreases how much crush damage you do to the cells. And then on top of that, I chop on/next to my stovetop with the vent fan on high. Never any tears.
I love buttered noodles and I make them all the time. So curious about this recipe; it seems so out there. Also I love how the hostess of this show carries and presents herself. I’ve seen one or two of her videos before and she’s not too low energy, not too high energy. Also I like her style! To me she really looks like Asa Taccone, lead singer of one of my favorite bands Electric Guest (which is a compliment). Anyway that’s unrelated; I enjoyed this video.
The trick is, you put wet paper towel on cutting board while you're cutting the onions. The acid in the onions is attracted to water which is usually in your tear ducts, putting a wet towel on the board makes it go to that instead.
Going to make this today! I was going to make pasta, and have bunch of onions and no idea what to do with it! I probably will add walnuts, some cheese and a little crushed red chilly pepper. Also, I might add a bit of anchovies?
Oh my gosh - this looks so delicious and simple. I would load this up with veggies (maybe even a dash of cream!). The variation with dill and lemon zest made my mouth water - it reminded me of a pasta al limone where that dill and lemon just cut through the richness of the butter. So yummy!
If you have a cold, that’s exactly why it’s not so bad on the onions. If you don’t breathe while you’re cutting the onions, step away for a breath, then you won’t cry hardly at all
I have really enjoyed all the recipes you've shown. I think we have similar taste in food. The three different ways to serve it also seem perfect. I'll add another, capers, smoked salmon and cream cheese? I'm drooling.
I've worn contacts for decades, from first thing in the morning to last thing at night. Always thought I had some kind of super power that I didn't cry while everyone else in the kitchen was. Then I retired and wore glasses from time to time. "OHHHH THAT'S what everyone is dealing with!!!" Definitely going to try this recipe.
Great versatile dish - I really love it! I was taught to take the core out of the onion before chopping - not too much, don't want to be wasteful - just the very center . Then I store my veggie scraps until I have enough to make a veg broth, just chunk those bits in there!
So I haven’t tried this with a cutting board, but at work we use a meat slicer to cut onions and having a wet towel on it attracts all the onion juice and you don’t or barely cry. Maybe if you slice and put on a damp paper towel it will do the same thing.
Did I hear onions 🧅? I put mine in the freezer for a few minutes or overnight in the fridge to keep the onion from being so strong BUT DON’T CUT THE ROOT OFF!
MashaAllah yummy yummy super delicious onion butter noodle super incredible recipe 👍🏻 looking very tempting 🤩 parfect prepared 👍🏻 thank you so much for sharing recipe ❤️ ALLAH bless you ❤️ I wish you more success in future 🌹 good luck 👍🏻 stay connected with us my dear friend 🤗🥰💖🇮🇳
Cutting onions ruins me. I have a snorkeling mask in the kitchen now so I can cut them and not cry. I normally wear glasses, but you can get a prescription mask for only a little more money than a regular mask.
It's so cool you've included this recipe! I make it occasionally with some minor changes. I use white onions, they have more delicate taste and texture. Also I cook my pasta right in the pan with onions, risotto-style. In this case pasta has to be broken in half, cuz it certainly won't fit it. Nevertheless, this recipe is very delicious and extraordinary: the fact it's basically one ingredient is mind-blowing. Tip for cutting onions tear-free: try to breathe through your mouth while doing it. Partially we cry because fumes come in our noses, this helps me a lot.
When I couldn't be bothered with wearing goggles, I try breathing through my mouth when slicing plenty of onions, it delays the tears long enough for me to finish slicing. I also cover the sliced onions with paper towel and place them to the side.
Great dish! I like how you add the cubed butter 🧈 at the end. What I’ve realized from cooking pasta all these years is that, to get it sufficiently “salty” and flavourful the traditional way, you would need to add A LOT of salt to the water during the cooking process for the pasta to be “tasty.” And that’s just wasteful. I cook the pasta with zero salt in the water. None. Then I remove the pasta from the water, and immediately add cubed COLD butter to the pasta and thoroughly mix the butter into the pasta, and let the butter 🧈 melt with the heat of the pasta. Then I slowly add salt 🧂 to taste, and mix it in. This will give you flavorful tasty noodles without wasting too much salt. Genius recipe?? I think so.
Genuinely never heard of anyone concerned about wasting salt. Salt isn't really something that is wasted? Whenever it's added it is always doing something. You're gonna end up using the same amount of salt no matter what step of the process you add it, unless youre underseasoning. But you do you I guess
Dearest Food52 producers: this host has wonderful recipes but I almost never watch this series because the vocal sound levels are much lower than the environmental sounds like stirring and cutting. To be able to follow the dialogue I have to crank my audio up and hope there’s not any loud noises like a plate being set down on a counter.
Crying due to onions is so variable. The most useful avoidances are literally wearing good goggles or using a slicing blade on a food processor or using a mandolin. Otherwise, you are at the mercy of the sulfuric acid gods.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
This tip carries over from my years as a professional cook, in which most kitchens go through vast quantities of onions. We'd have huge buckets of peeled onions always at the ready. Because onions make an appearance in most of my home cooking, I typically peel three to four onions and store in the refrigerator, ready to grab and use. I find that onions peeled and chilled do not bring tears to my eyes. Try it. If you use a lot of onions, it's a time-saver as well.
I also put my onions in my refrigerator and noticed that my eyes don't water as much or not at all. Buy even better idea to peel them before hand... thanks 😊
Great tip--thank you! How long will they keep and what kind of receptacle (plastic bag or container? glass?) holds them?
@@JuliaB1955 Usually plastic storage containers, or sometimes in one of my stainless steel bowls. Whatever is handy. As to how long they last, I go through onions pretty fast because there are very few things I make that don't have onions lol. But I'm guessing they last a week at least. If you see that they might not last before you can use them up you can always chop them and put them in the freezer.
@@virginiaf.5764 Thank you. How long will they keep in the fridge?
Holy cow! Going on my to try list!!!
This person is precious.
precious is the word. i agree i love her SO much. i instantly subscribed upon seeing my first recipe vid with her. a precious earth angel!
Made this last night and went with an Asian twist. After sautéing the onions, I added fresh scallions and gochujang with sesame. Served over home made egg linguine. Yum! Thanks for the recipe.
Made this last night, was fabulous. I used three large vidalias, one leek and one shallot. Thanks for a great recipe!
Can't wait to make this! I have about 8 onions on my counter right now! Thinking of adding crispy bacon, mushrooms, and a bit of condensed mushroom soup.
I like toasted walnuts and a bit of parm in mine. Nice video, love watching you cook.
You can put your onions in freezer for 10-20 minutes. Best little trick from my teacher
I tried chopping some very potent onions under the stovetop vent, and it helped tremendously. No more tears!
A poached egg on top of this would be delectable. Yet another great recipe. Thanks! Happy holidays
The way to prevent crying when chopping onions is to not develop an emotional attachment.
🤣🤣🤣
Definitely I will try! Thanks
Happy New Year, Emma and fam and fans!
I cant wait to try this.... you are precious.
Yum! Chives and chili flakes!
I have learned so much from Emma this year. Thank you EL and Food 52!
That looks delicious! What veggies would you recommend to mix in or add on the side to round out the meal? I was thinking asparagus or roasted broccoli.
What a great recipe for cheap that you can easily scale for a family, single person, or dinner party!
I hold a big gulp of water in my mouth throughout my chopping and I never cry. I don’t know why it works, but it always does
Made the onion butter pasta dish and it was as delicious as you described. I saw the video yesterday and wanted to make it almost immediately. You have a knack for describing exactly what needs to be done and why. I was a little put off by the amount of butter and salt used and used less. Didn’t have salted butter, used unsalted. Surprise! Needed to add salt at the end. My 2 added ins were stir fried mushrooms and cubed tofu.
Loved the final result.
Next time I’ll try one of the other ways described. Thanks
Hi ! This is great ! Can you tell me what type of pepper grinder that is ? Ty !! ❤️🇨🇦
Emma, just ordered your cookbook for my younger sister who recently moved to NYC and will be learning to cook for herself! Thanks for creating recipes that are easy to follow and delicious!
P.S. Definitely going to try this recipe today!
Cold onions slows down the enzymes that get the lacrimator compounds going. A sharp knife decreases how much crush damage you do to the cells. And then on top of that, I chop on/next to my stovetop with the vent fan on high. Never any tears.
Simple pasta dishes are so comforting, thank you for another lovely video!
What is that pepper grinder? I’ve never seen one like that.
Thank you for watching Cynthia! Here's a link to the pepper grinder: f52.co/3AOxjLT
I love buttered noodles and I make them all the time. So curious about this recipe; it seems so out there.
Also I love how the hostess of this show carries and presents herself. I’ve seen one or two of her videos before and she’s not too low energy, not too high energy. Also I like her style! To me she really looks like Asa Taccone, lead singer of one of my favorite bands Electric Guest (which is a compliment). Anyway that’s unrelated; I enjoyed this video.
This recipe sounds so refreshing...I am going to give it a try
The trick is, you put wet paper towel on cutting board while you're cutting the onions. The acid in the onions is attracted to water which is usually in your tear ducts, putting a wet towel on the board makes it go to that instead.
am i having a stroke
😂😂😂😂
No amount of onions is obscene. Thanks for a fantastic, simple recipe. I love every recipe of yours I've tried. ~Julia B.
The variations appeal to me. I would have added grated Locatelli no matter what.
What's not to love about this? 😍
Yes very yummy and delicious 😋🥰💖🇮🇳
Thank you for all your receipes that you gave us for 2021 , its been amazing. Merry Xmas to you all
Chives and chillies sound good to me.
Going to make this today! I was going to make pasta, and have bunch of onions and no idea what to do with it! I probably will add walnuts, some cheese and a little crushed red chilly pepper. Also, I might add a bit of anchovies?
ooo cook down the anchovies in the onions!
Oh my gosh - this looks so delicious and simple. I would load this up with veggies (maybe even a dash of cream!). The variation with dill and lemon zest made my mouth water - it reminded me of a pasta al limone where that dill and lemon just cut through the richness of the butter. So yummy!
Yum that sounds great!
I can't wait to try! I love your channel.
Her, "OKKKAYYYY" at 8:11 killed me 🤣🤣🤣 recipe looks great though!
Love it will definitely try
Where is your pepper grinder from ?
Thank you for watching burningitx. There's a link to the pepper grinder in the description!
If you have a cold, that’s exactly why it’s not so bad on the onions. If you don’t breathe while you’re cutting the onions, step away for a breath, then you won’t cry hardly at all
I love Emma. I can really relate to the way she goes about cooking.
This looks absolutely delicious! Can’t wait to make it. Thank you.
To not cry, use a mandolin....so quick and work perfectly!
I have really enjoyed all the recipes you've shown. I think we have similar taste in food. The three different ways to serve it also seem perfect. I'll add another, capers, smoked salmon and cream cheese? I'm drooling.
I cut my onions next to the stove with the vent on. It's the only way I don't cry.
I find chewing gum while peeling onions prevents crying.
this looks amazing
onion noodles...we ate this all the time growing up, it was a cheap meal (and delicious)
Looks delicious! Best trick for not crying when cutting onions I found is to wear contact lenses.
I've worn contacts for decades, from first thing in the morning to last thing at night. Always thought I had some kind of super power that I didn't cry while everyone else in the kitchen was. Then I retired and wore glasses from time to time. "OHHHH THAT'S what everyone is dealing with!!!" Definitely going to try this recipe.
Mushrooms and garlic!
So simple and impressive! Cant wait to try it myself
when I wear my contact lenses, I don't cry when cutting onions!
I love her!
Great versatile dish - I really love it! I was taught to take the core out of the onion before chopping - not too much, don't want to be wasteful - just the very center . Then I store my veggie scraps until I have enough to make a veg broth, just chunk those bits in there!
I kind of want to add some chicken and mushrooms or tomatoes, fresh tomatoes at the end
I've found that lighting a candle or two nearby helps; not sure on the science behind that though
So I haven’t tried this with a cutting board, but at work we use a meat slicer to cut onions and having a wet towel on it attracts all the onion juice and you don’t or barely cry. Maybe if you slice and put on a damp paper towel it will do the same thing.
Literally wear swimming goggles 🌟
とっても美味しそうです♡
Yum!!
Wearing contact lenses prevents onion crying! Lol
Just made this tonight but vegan (subbed vegan butter) and it was fantastic!
Wondering if I can make this with vegan butter. 🤔
Did I hear onions 🧅?
I put mine in the freezer for a few minutes or overnight in the fridge to keep the onion from being so strong BUT DON’T CUT THE ROOT OFF!
My great grandma used to say to put a slice of bread in your mouth while chopping onions to help. I’ve tried it, definitely did not help lol.
My tip for cutting onions is to cut them under a hood. Crank it to the highest setting.
MashaAllah yummy yummy super delicious onion butter noodle super incredible recipe 👍🏻 looking very tempting 🤩 parfect prepared 👍🏻 thank you so much for sharing recipe ❤️ ALLAH bless you ❤️ I wish you more success in future 🌹 good luck 👍🏻 stay connected with us my dear friend 🤗🥰💖🇮🇳
Wearing my contact lenses keeps the tears away.
Tip for tear-free onion chopping: chop on a wet paper towel.
Want to try with beef liver or chopped fried chicken livers.
I study medicine, I have an exam tomorrow, and Im watching buttered noodles, bruh
Me all the time: Nothing left but 6 onions and a whole stick of butter
Re. crying : my tip is to use the onions as pretext to have a good, long cry about the state of the world and my inner sense of existential futility.
When I cut onions, I rinse the onions after cutting them in half.
Cutting onions ruins me. I have a snorkeling mask in the kitchen now so I can cut them and not cry. I normally wear glasses, but you can get a prescription mask for only a little more money than a regular mask.
I have safety goggles I wear for cutting onions. Like from an old factory tour. It works! But you look goofy
Same. Just like you'd have to buy for a high school chemistry class. They really work!
It's so cool you've included this recipe! I make it occasionally with some minor changes. I use white onions, they have more delicate taste and texture. Also I cook my pasta right in the pan with onions, risotto-style. In this case pasta has to be broken in half, cuz it certainly won't fit it. Nevertheless, this recipe is very delicious and extraordinary: the fact it's basically one ingredient is mind-blowing.
Tip for cutting onions tear-free: try to breathe through your mouth while doing it. Partially we cry because fumes come in our noses, this helps me a lot.
Sun-dried tomatoes
The trick to avoid crying cutting onions is to ask your partner :)
Exactly my tactic!
Omg
When I couldn't be bothered with wearing goggles, I try breathing through my mouth when slicing plenty of onions, it delays the tears long enough for me to finish slicing. I also cover the sliced onions with paper towel and place them to the side.
Wear clear swimming goggles while cutting onions.
I've made this for year's but we add bacon to the onions.
Great dish! I like how you add the cubed butter 🧈 at the end.
What I’ve realized from cooking pasta all these years is that, to get it sufficiently “salty” and flavourful the traditional way, you would need to add A LOT of salt to the water during the cooking process for the pasta to be “tasty.” And that’s just wasteful.
I cook the pasta with zero salt in the water. None.
Then I remove the pasta from the water, and immediately add cubed COLD butter to the pasta and thoroughly mix the butter into the pasta, and let the butter 🧈 melt with the heat of the pasta.
Then I slowly add salt 🧂 to taste, and mix it in. This will give you flavorful tasty noodles without wasting too much salt.
Genius recipe?? I think so.
Sounds like nursing home food.
Salt is not that expensive.
Genuinely never heard of anyone concerned about wasting salt. Salt isn't really something that is wasted? Whenever it's added it is always doing something. You're gonna end up using the same amount of salt no matter what step of the process you add it, unless youre underseasoning. But you do you I guess
@@kasia3582 Spot on, also we have the same name haha, I'm Katarzyna too :)
This would be great with sauteed zucchini and maybe mushrooms.
Where’s Emma?
Dearest Food52 producers: this host has wonderful recipes but I almost never watch this series because the vocal sound levels are much lower than the environmental sounds like stirring and cutting. To be able to follow the dialogue I have to crank my audio up and hope there’s not any loud noises like a plate being set down on a counter.
This could have been a much shorter video
Hold a stick match with your lips you won't cry
Crying due to onions is so variable. The most useful avoidances are literally wearing good goggles or using a slicing blade on a food processor or using a mandolin. Otherwise, you are at the mercy of the sulfuric acid gods.
Wear onion goggles
I love this, but it seems a little disingenuous to claim a dish that requires two pans and a pot is an easy one. Cleanup is a step too! :-P
Then order takeout. Ridiculous.
Why you talk like that