Chopping Onions for Spaghetti Sauce

Video Transcript

"Now that we got our meatballs in the oven we are going to go ahead and make our marinara. Now I know a lot of people are intimidated to make their own marinara but making your own marinara is so easy and it's so much better for you and it taste so much better than the can stuff. It is also a lot cheaper, the can stuff is loaded with a lot of extra preservatives and different things like that, a lot of salt. Here you can control all of that and that is how we really like to make our marinara. It is really easy to do and you just need a few ingredients. I'm going to show you how to make that. The first step you're going to need to do to make your marinara is to start off with a pan and it is set to medium high heat. Again we are using our pan that we used to saute off our meatballs because it has so much great flavor already in the pan. So I'm going to cut my onions and I got yellow onions that I'm going to cut up here. I like yellow onions because they are naturally sweeter than white. However, if you only have white onions or red onions then go ahead and use those too. I think either one would be just fine and what I'm doing I'm going to cut off the ends of either onion. I'm removing the skin, the skin is editable and you want to make sure that you completely remove that and I cut it in half down the center of the root. The reason why we do that is so that it holds together the onion, you'll see what I mean whenever we cut that. So I'm going to do is I got my half of onion that has been cleaned, here is our root end here and I'm just going to make slices through the onion here. The wider you make your slices the bigger the pieces are going to be. Now I'm going to slice down the onion here and again same thing the wider your slices the bigger your pieces will be. I'm going to slice down and cut my onion and you see I got perfect little squares of onion. You see that root end really holds our onion together as we slice it. I'm going to set this aside and I'm going to go ahead and slice the other half of my onion. Make long cuts and another thing is whenever you're making your cuts don't cut all the way to the root end because again that is holding it together. If you cut all the way through it won't hold your piece of onion together. If you have a little piece here go ahead and slice it up you don't want to waste it and you add all of this to our pan. I'll turn on the heat on just a little bit more and while those are cooking I'm going to go ahead and do my garlic. You don't want to add your garlic in at the same time as your onion because they cook at different rates. The garlic is most likely to burn. So I'm just going to take my cloves of garlic and I'm going to remove the very top stem of the garlic cause that is eatable, set that aside. I'm just going to run my knife through the garlic and once I've done that I'm going to run my knife through the garlic again. I'm just going to get these pieces of garlic a little bit smaller, they don't have to be perfect but you want them small enough to where someone is not going to bite down on a big clove of garlic while they are eating there marinara sauce. Another key is whenever you make your marinara don't hesitate to make extra and put it in a can or container and save it for later. It is good for about four to five days in the refrigerator. Now I'm going to add my garlic and let that cook for a few minutes."