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To quickly chop an onion, peel and cut in half from the root to the top. Leaving root attached, place flat side down on work surface. Cut vertically through the onion, leaving the root end uncut.
Cut across the onion, discarding root end. The closer the cuts, the finer the onion will be chopped. This method can also be used for shallots.
Fig.1: Place a piece of the church that has window openings on the parchment paper-lined baking…
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For how-to text see HCA_2008, p.245.
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