3. Chop up one large onion. It doesn’t matter what kind of onion is used as long as it’s large.
When working with a large onion, a person may have to stop often because it may cause irritation to the eyes. So, try to chop the onion fast. Place it to the side or in a clean bowl. Mince two garlic cloves and place in a bowl as well. Once everything is chopped and minced, place in the Dutch oven with the oil. The onion and garlic will be cooking while preparing the chicken.
The onion needs to be tender or have a golden color to it. When that happens, the onions can be taken out of the Dutch oven until the chicken is ready to be thrown back for a second time or left in. The onions don’t need to be burned to a crisp. The same goes for the garlic. Once it’s the right color, just take it out and set it in a bowl to the side.