The Most Delicious Minestrone Soup

The Inspiration

If you’ve ever lived through a frigid Midwest winter, then you know how vital hot soups and stews are on a cold wintery night after a long day of work.

My family has always loved trying various different soup recipes from classic potato to veggie based soups like this minestrone soup.

The inspiration for this recipe came from one of my favorite cookbooks by Joanna Gaines, you can check out her version of Minestrone Soup here.

Being from the Midwest, my family consists of many hunters and our meals usually had a meat, potato or other starch and veggie, so I’ve tweaked the recipe throughout the years to fit my families style.

How to Cut an Onion

Dicing onions is an essential kitchen skill that forms the foundation of countless savory dishes.

Whether you’re making a hearty stew, a flavorful stir-fry, or a fresh salsa, perfectly diced onions can elevate your culinary creations.

Here’s a step-by-step guide to mastering the art of dicing onions:

Step 1: Prepare Your Onion Start by selecting a fresh, firm onion. Cut off the top (stem end) of the onion, leaving the root end intact.

Then, slice the onion in half from top to bottom, right through the root. This will make it easier to peel and work with the onion.

Step 2: Remove the Skin Gently peel off the papery skin layers, discarding them. The root end should remain attached as it helps hold the onion together while you dice.

Step 3: Make Horizontal Cuts Place one of the onion halves flat on your cutting board. Hold it steady with your non-dominant hand while using your dominant hand to make horizontal cuts.

Start at the top, slice across, and work your way down the onion.

The thickness of these cuts will determine the size of your final onion dice, so make sure they are consistent.

Step 4: Make Vertical Cuts With the onion half still held together by the root, make vertical cuts. Position your knife perpendicular to the horizontal cuts you made earlier.

Again, the spacing between these cuts will determine the size of your dice. Be sure to keep your fingers tucked safely away while cutting.

Step 5: Dice by Cutting Through the Root Finally, turn the onion half 90 degrees and make downward cuts perpendicular to your previous cuts.

As you reach the root end, you can stop dicing, as the root is usually too tough to cut.

Discard the root, and you’re left with beautifully diced onions ready to enhance your culinary creations.

Practice makes perfect, and with time, you’ll become more efficient and confident in dicing onions. Remember to keep your fingers safe, maintain a sharp knife, and soon you’ll be dicing onions like a pro!