When it comes to being efficient in the kitchen, I'm a big proponent of "Need it twice, chop it once." Often, I'll chop not only the veggies I need for the meal at hand, but also for the next day's fare. One item though, has destroyed flavors in my fridge more than once (cue dramatic music)...the Onion.
Even double bagging a chopped onion doesn't contain that strong flavor, or keep it from seeping into more delicately flavored food housed alongside of it. But, if I can, I want to avoid crying over my cutting board two days in a row. So here's what I came up with:
