this post was submitted on 02 Dec 2025
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I've long meant to publish a cookbook but since it's probably not going to happen I'll share my concept here. It was going to be called "it starts with an onion" About 90% of the dishes I make start this way. Even if a recipe doesn't call for it, I'll often just start with some diced onion in oil and then began the recipe. If you have some ingredients around and you are trying to think of what to do with them, envision a Dutch oven or frying pan with some softened salted chopped onions in it and start planning what you will add too it. It's a solid start to many a meal. Also, don't underestimate shallots. They are like if garlic and onion had a baby.
It starts with onions,
nice, small and diced,
set the pan temperature not too high
then add some olive oil, you'll see why,
and then let them sauté until! They're! Fine!
It starts with onions - weep for their demise!
Their blackened bodies charred centimeters high,
Seal their souls with garlic thrice,
I am a chef and I do not play nice.
Amazing, I was thinking of the beat of the song reading the main text and here you are giving me lyrics to go with it before I could even ask or mention.