SLICING ONIONS POLE TO POLE RECIPES

HOW TO THINLY SLICE AN ONION - KITCHN

How To Thinly Slice an Onion - Kitchn image

Provided by Emma Christensen

Total Time 0S

Number Of Ingredients 1

Ingredients

None Onions , any kind

Steps:

Trim the top off the onion: Cut enough off the onion that you cut through all the papery outer layers and expose the onion rings.
Trim off the root end (optional): I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices. Leave the root attached if you'd like a little more stability as you slice.
Slice the onion in half: Stand the onion on one of the cut sides and slice it in half.
Peel the papery onion skin from both halves.
Lay one half on the counter, like a dome. Turn the onion so that you'll be slicing along the lines of longitude, from top end to root end.
Beginning on one end, slice radially toward the center: Hold your knife at a slight angle and cut slightly inwards, toward the middle of the onion. The first few slices don't need to actually need to go all the way through to the very center of the; just work radially from the side to the center gradually increasing the angle of the cut as you work toward the center.
When you reach the middle of the onion, stop and tip it over: This makes it easier to slice the other half of the onion without holding your knife at an awkward angle. Now you can cut this part of the onion the same way you cut the first part.
Slice the rest of the onion as you did before. Be careful when you start to get to the middle so that your knife doesn't slip. Keep your fingers out of the way as best you can! (If you left the root end attached, cut it away once you're completely finished slicing the onion.)
Repeat with the other half of the onion.

Nutrition Facts : SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 5.8 g, SugarContent 2.7 g, ServingSize Serves 2, ProteinContent 0.7 g, FatContent 0.1 g, Calories 25 cal, SodiumContent 2.5 mg, FiberContent 1.1 g, CholesterolContent 0 mg

TOP SECRET RECIPES | TACO BELL CHICKEN SOFT TACO LOW FAT

Top Secret Recipes | Taco Bell Chicken Soft Taco Low Fat image

Taco Bell had very little luck with light menu items over the years. In 1983 the Mexican fast-food chain introduced Taco Light, a taco with a fried flour tortilla shell. But the fried flour tortilla that replaced the traditional corn tortilla only made the taco light in weight and color; not in fat or calories. The item was quickly discontinued. In 1995, the chain tried again with Light Line, a selection of several lower-fat menu items. Those items were also quickly nixed from the menu boards due to poor sales. When we cook at home, though, we often like to make a meal better on the waistline, especially if it takes no extra effort and the food still tastes good. This recipe will show you how to do just that: knock the fat way down—from ten grams to just two grams—without compromising flavor. Check it out. Find more of your favorite Taco Bell copycat recipes here. Nutrition Facts Serving size–1 taco Total servings–6 Calories per serving–172 (Original–213) Fat per serving–2g (Original–10g) Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 30 minutes0S

Prep Time 45 minutes0S

Cook Time 45 minutes0S

Number Of Ingredients 13

Ingredients

Nutrition Facts : Calories 172 calories

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