Do you use that first layer of onion skin right up under the papery part?

Question

It's kind of a tough skin. Not the papery stuff, but the first layer of the onion.

Do you cook with that part or do you start with layer under it.

Answer 1

I cut the onion in half, then pull off that outer tough skin and start with the layer under it.

Onions are cheap, don't scrimp and use the yucky part.

Answer 2

I cut the ends then cut in half and pull off the papery layer and first layer. Of course I am an amateur and not really gifted in the prep process of an onion.

Answer 3

Start with the layer under the tough part. If you try to use the tough part it does not cook like the rest of the onion. It stays fairly tough.

Answer 4

I use it to help fill up my garbage can.

That first layer is rubbery. Depends on what I'm doing. Sliced onions for burgers, I often don't bother taking it off, but for a more involved meal, I often do.

Answer 5

I do not although I'm sure it's fine to use. I just saw my Mom and Grandma always throw away the top layer. Their idea was that first layer may be dirty.

Answer 6

You can but its better to start with the layer under it

Answer 7

I worked at quiznos, and we never used it, we cut the onion in half and then pulled the paper and then the rough skin.

Answer 8

@>}--}-------- I love a woman, who knows how to cook homecook, home made foods. Hmmm yummy! :oP I could just smell that home cook food. Stop it! Mizz you are making me hungry. I am a hungry man! lol hahahaha I love broccoli, cabbage, carrots, potatoes, onions, califlower, rice, watercress, bay leaves, freshly picked [green] herbano peppers, corn, green beans, black eye peas, black beans, zucinin, squash, mmm- I love VEGETABLES. U name it!

Answer 9

I never use that part, at home or at work.(in a restaurant). Yuck