Onions, onions, onions. What's the deal with all the slicing, dicing, chopping, mincing, and sobbing? Let's look at all the many ways to cut an onion!
The great onion! It seems like one of these little guys is constantly at the base of, like, every dish. There's so much flavour! But why all the slicing, dicing, chopping, mincing, and crying? Let's take a look at anything onion-related.
Also, there's a hot tip alert. Please bear in mind that an onion already has some pre-cut slices for you, so we'll take advantage of that! Some ways may have instructed you to slice horizontally, but slicing horizontally through a slippery vegetable with a very sharp knife creeping under your fingers and heading TOWARDS your body...feels a little out of control. Also, those cutbacks are already in place!
Onion Cutting Techniques
This is perhaps the most popular way to cut an onion, whether you want a rough chop, an even dice, or a delicate mince. Fortunately, they all begin similarly. Prepare your tear ducts, we're about to begin!
Divide in half. Turn the onion on one of its flat ends and chop it down the centre.
Trim the tail. Trim one end of the onion and leave the other as a handle. (You could slice both ends, but doing so keeps the onion half intact.)
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Take off the skins. Remove the onion's outermost layer if the skin does not come off readily.
Cut the onion into slices. Place one large, flat cut-side down onion half on your cutting board. Make even vertical slices against the grain, thin or thick depending on the amount of the chop you want, without slicing all the way through your "handle" end so the pieces stay together.
Chop and turn! Gently squeeze the onion while holding the handle end to assist secure your vertical slices and make rather equally spaced slices through your original cuts. Those cubes will begin to tumble onto your board, giving you a beautiful harsh chop! Then do the same with the other half.
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