To cut an onion effectively, follow these expert steps:
- Prepare the Onion
- Use a sharp knife for clean cuts.
- Cut the onion in half vertically alongside the root end, but do not cut through the root as it helps hold the onion layers together and reduces tearing.
- Peel off the outer skin, leaving the root intact
- Slicing the Onion
- Lay one half flat on the cutting board.
- Hold the onion firmly with your non-dominant hand in a claw grip to protect your fingertips.
- Slice vertically from the stem end toward the root, spacing slices as needed for your recipe (thin for salads, thicker for caramelizing).
- After slicing, you can discard the root
- Dicing the Onion
- With the onion half flat, make several horizontal cuts parallel to the board, stopping before the root to keep the onion intact.
- Then make vertical cuts perpendicular to the horizontal ones, again not cutting through the root.
- Finally, slice crosswise to create evenly sized diced pieces.
- Discard the root once done
- Tips to Avoid Tears
- Leave the root end intact as it contains most of the tear-inducing enzymes.
- Additional methods include chilling the onion before cutting or wearing goggles
This method ensures safety, efficiency, and consistent cuts whether you want slices or diced onions
