Whether you’re making a salad or an entire dish, it’s important to cut your onion properly. This way, you don’t get a pile of uneven pieces.
To start, take one of the onion halves and set it down flat on your cutting board, like a dome. Make lengthwise cuts (about an inch thick) up to the root end, then rotate and slice crosswise.
Trimming
To make the most of your onions, it’s important to trim them before you use them. This will make them more uniform and help the plant grow better.
The main goal of trimming an onion is to encourage thicker greens and root growth, which will result in a larger bulb. Whether you’re growing from seed or have purchased onion sets, this is a must for maximizing your harvest.
Luckily, it’s not difficult to trim an onion or any other Allium species like garlic, leeks, and shallots.
First, lay the half onion flat on your cutting board with its top and root ends facing left and right. Holding the onion with your non-knife hand, very carefully make horizontal cuts starting at the top end and going towards the root end.
Using these techniques, you can trim an onion in no time at all! In addition, this will also make your onions easier to peel.
Peeling
Whether you’re making an onion-based recipe or just looking to add a new flavor dimension to a dish, cutting onions can be tricky. Thankfully, there are a few tips to help you avoid tearing up while chopping an onion.
1.) Cut Long-Way: Slicing “pole to pole” or lengthwise, from stem to root end, will give you sturdier slices for cooking. It also ruptures fewer cell walls and releases less sulfur molecules.
2.) Cut Vertically: Place one half of the onion flat-side down and make vertical cuts, about 1/4” apart, but not all the way through the onion. Stop about 1/2” short of the back (root) end.
3.) Peel the Skin: Gently peel away the papery layer starting from the stem end, if needed.
4.) Chop and Mince: Once you’ve peeled the onion, chop it into fine dice or minces. Chilling the onion before dicing or mincing will slow down the chemical reaction to avoid causing tears.
Cutting
Chopping an onion requires a little know-how. But, if you take the time to learn some tricks, it can be a breeze.
If you’re slicing an onion, start by cutting off one of the stem ends (the pointy end). Stand the onion up on a flat spot and use your non-dominant hand to steady it, then slice lengthwise.
Next, rotate the onion 90 degrees on the board and make a series of cuts perpendicular to the ones you just made towards the root end. Repeat until the onion is chopped to the size you want.
Depending on the type of onion you’re using, you can cut slices or rings. I prefer to cut slices, as they’re easier to chew and break down, and give you softer bites in dishes like burgers or soups.
Slicing
Whether you’re making a salad or a burger, onions are a must-have in the kitchen. They add flavor, texture and visual appeal to all sorts of dishes.
A simple way to slice an onion is to cut lengthwise, following the grain of the onion. This method ruptures fewer cell walls and releases fewer sulfur molecules.
Slicing lengthwise gives firmer pieces that are easier to chew when eaten raw or in soups, stews and sauteing. It also softens the texture of the onion.
Option 2) Cut Crosswise: Slicing horizontally against the grain yields perfectly arched pieces with softer bites and more intense flavor. This method breaks down the cell walls of the onion, softening its texture and releasing fewer sulfur compounds.
Minced onions look like evenly sized, small cubes that can add zip to burgers, meatloaf, dips or salad dressings. Rinsing the chopped onion with cold water removes some of the sulphuric compounds formed during slicing.