I Don't Cry When I Chop Onions

So I was making this great Cannellini recipe that requires mincing onions until your eyeballs fall out. So I googled "how not to cry while chopping onions". Gotta love that google, people. I found my answer immediately:

Goggles!

Before you try this at home, I have to mention that it takes about a bazillion hours to get swim goggles on and off without giving yourself a mohawk. But no crying and stinging!

Judge is wondering who the heck is that chick with the eyeballs and can I lick the olive oil beans?

Anyway, I chopped the fool out of those onions for my friend Cappy's Cannellini Confit recipe. I added some crusty bread and served it as an appetizer at a friend's dinner party. Raves! I served it to Dad as a snack with crackers. Raves! I froze it, then thawed it to serve for lunch with a salad for a couple of gals. Guess what? Raves. Even outta the freezer. Bonus: this confit is healthy!

Cappy's Cannelini Confit (written just as she wrote it for me)

1 Big red onion minced
1 big lemon juiced
2 cans cannelini beans drained and rinsed
1/2 jar of Sun dried tomatoes in oil, drained and diced
2tb dried parsley
2tb dried rosemary crumbled.
Olive oil
salt and pepper to taste

Let the onion macerate in the lemon juice...needs to be maybe a half hour. You want the onion flavor but not a real onion crunch. Add everything else, cover and yes, I mean cover with olive oil. Let sit, eat as a salad with loads of bread to stick in the olive oil. I made this about 3 hours before i served it. I'm thinking it needs to sit for a couple of days. It was good just not perfect. I'm also thinking about using a 2-1 mix of olive oil and vegetable oil just to lighten the flavor a tad or maybe adding another 1/2 lemon. I can also see crushing the beans just a little and using it as a pizza topping.

So I had to look up macerate, too. It means to soften a solid by immersing in liquid. I used all olive oil and loved it. You will not be disappointed in the confit.

By the way, I've missed you, Reader.