Chop Extra Onion and Garlic Once — Use It Through the Week

Almost every savory recipe starts with onion and garlic. If you cook regularly, you are chopping them three, four, five times a week — each time pulling out the cutting board, making a mess, crying over onions, and washing up. Chop a large batch once, store it in airtight containers in the fridge, and use it throughout the week.

Diced onion keeps well for 5 to 7 days refrigerated. Minced garlic lasts about the same in an airtight container with a tiny drizzle of olive oil to prevent browning. Having them ready to go eliminates the most tedious part of daily cooking and makes you far more likely to actually cook instead of ordering takeout.