Another microwave discovery

Instead of cooking a potato by itself, cook it with a half an onion. I chopped the onion into small pieces and cooked it on setting 2 for 20 or more minutes, pouring off the collected steam every so often. Towards the end I started chopping the potato and then added it when the onion was done and cooked them both together the usual way I’d cook a potato, but longer since there was more mass.

You could also add a tablespoon or so of olive oil to the onion when you’re cooking it and give it a good stir. A little fat always helps things taste even better.

Here’s the secret to chopping an onion without any crying or burning eyes; put it in the refrigerator several hours before you chop it. Or just put it in the fridge when you get home from the grocery store. A cold onion won’t cause any burning eyes.

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