Use the top half of an onion when only half is needed; the bottom half or root end remains fresher than the top half for a longer time.
Slicing onions under running water or in a pot of water can prevent tears.
To quicken the process of frying onions, add a 1/2 teaspoon of salt.
"This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!"
