Onions

Choose medium-sized rounded or longish onions. Under running water, with a sharp pointed knife, core the two ends of the onion, especially the root part since this will make separation of layers easier. Slash the onion lengthwise only to the center. This way you will be able to fill an onion layer and overlap its cut edges to make it look like a filled rugby ball. Remove the brown outer skins and blanch the onions in boiling water for about 5 minutes. This will soften them and make the separation of layers possible without tearing them. Drain onions, and when cool enough to handle, separate layers until you reach the hearts. Do not throw these away, but scatter them in the bottom of the pot. You may microwave the prepared onions, instead. Put them in a deepish plate with some water, and let them cook in the microwave until they soften slightly, a minute or two.