How to Cut an Onion
User Reviews
5
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Prep Time
3 mins
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Total Time
3 mins
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Servings
6 servings (1 ounce each)
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Calories
11 kcal
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Cuisine
American
How to Cut an Onion
Description
How to Cut an Onion offers detailed instruction on preparing a medium-sized onion by peeling, dicing, and julienning. The process begins with removing the outer layer while keeping the root intact to hold the onion together for cutting. Dicing uses horizontal and lengthwise cuts before slicing crosswise to get evenly sized pieces. Julienning removes the root and produces thin strips by cutting lengthwise. These techniques help produce uniform onion pieces suited for various cooking purposes.
The thorough steps help maintain the onion's integrity and minimize excess damage or waste. Using a sharp knife ensures more precise cuts and safer handling. The diced onion pieces are generally about 1/4-inch or smaller depending on slicing. Julienned pieces result in thin sticks which offer a different texture in dishes.
This foundational skill is useful for many recipes where onions are a key ingredient, allowing for consistent cooking and presentation. The accompanying notes guide storage and yield expectations, addressing practical concerns for keeping onions fresh and handling leftovers to reduce spoilage.
Ingredients
- 1 onion (about 6 ounces)
Instructions
To peel an onion:
- Using a sharp knife, cut a thin slice away from the root and stem of the onion, but leaving the root intact.
- Place the onion stem-side down on the cutting board and slice in half from the root end to the stem end. Gently peel away the outer layer and using the tip of the knife, remove any dark spots.
To dice an onion:
- Lay the onion cut-side-down onto the cutting board. Using a sharp knife, make two to three horizontal cuts (parallel to the cutting board) into the onion, cutting to just before the root end. The root end will hold the onion together.
- Next make a series of evenly spaced parallel, lengthwise cuts with the tip of the knife.
- Lastly, holding the onion in your guiding hand (non-dominant), complete the dice by cutting even crosswise cuts working from the stem end to the root end of the onion. Be sure to cut through all layers of the onion.
To julienne an onion:
- Lay the onion cut-side-down onto the cutting board. Remove the root end. With the root end or the stem end facing you, make evenly cut matchstick-sized cuts through the onion, moving in a radial fashion towards the center of the onion, changing the angle with each cut.
To slice an onion:
- Lay the onion cut-side-down onto the cutting board. Using a sharp knife, make a series of cuts, slicing them to the desired thickness.
To slice onion rings:
- Do not slice the onion in half as directed in step 2. Holding the onion firmly with your guiding hand, slice into the onion starting at the stem end into rings of the desired size, stopping just before the root end. Discard the root end and break up the onion slices into rings.
Notes
- Whole onions store well for 2 to 3 months in a cool, dark, well-ventilated place like a pantry or basement.
- Peeled onions keep up to 10 to 14 days refrigerated in airtight containers.
- Cut onions should be refrigerated and used within 7 to 10 days to maintain freshness.
- Expect about 4 cups of sliced or diced onions from 1 pound of whole onions, which cook down to approximately 2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 ounce each)
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Serving | 1 oz | |
| Calories | 11kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.3g | 1% |
| Fat | 0.03g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 41mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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