It all starts with the onion.
Create Onion Match Sticks:
-Slice of the ends (the root and stem)
-Score the Skins and remove the outer skin (a vertical cut, end to end)
-Cut the Onion in Half, A Cut from Pole to Pole (not along the equator, end to end)
So when you look at the onion you will curved leaves curving from end to end
(if you see a series of concentric rings, like the age rings on a tree, then you cut the wrong way)
-Place an onion half on the cutting board and slice as thinly as possible vertically, from end to end
(this will produce slivers of onion the same length, if it produces onion-rings, you did it wrong)
You have created thin onion sticks
Throw this in the pot first thing to start any braise with tough items that need long cooking (Kale stems, Asparagus Stems, Cauliflower Cores, Jalepeno Peppers)
or
Cover with Vinegar to Pickle
or
Rinse in water (maybe a splash of vinegar) to add to salads
Inside the Glove 