How to Cut an Onion
User Reviews
5
How to Cut an Onion
Description
How to Cut an Onion instructs on using a sharp chef's knife to halve the onion vertically alongside the root end and peel away the outside layers. For slices, one half of the onion is laid flat and sliced vertically towards the root. For dicing, after vertical slices, horizontal cuts perpendicular to these slices are made to create diced onion. The root is discarded after cutting. This technique improves control over cut size and avoids excessive onion layers falling apart.
The sliced or diced onion can be used immediately in recipes that call for raw or cooked onions. With uniform cuts, cooking times are consistent. This preparation is foundational in many dishes for building flavor.
Keep the root end intact until finishing the cuts to maintain the onion’s structure, making handling safer and cleaner. Any chopped or sliced onion should be stored in an airtight container and refrigerated to maintain freshness for up to five days.
Ingredients
- 1 onion large
Instructions
- Using a very sharp chef's knife, cut the onion in half cut in half vertically alongside the root.
- Peel off the outer layers and discard. Leave the root end intact to make it easier.
- To slice: Lay one onion half flat on your cutting board. Point the knife towards the root of the onion, and allow your fingers to guide the slicing. Slice vertically evenly as close to the root as you can. Cut off the root and discard.
- To dice: Lay one onion half flat on your cutting board. Point the knife towards the root of the onion, and allow your fingers to guide the slicing. Slice vertically evenly as close to the root as you can. Next, start dicing the onion by making horizontal cuts perpendicular to the one you just made. Cut off the root and discard.
Notes
- Store chopped or sliced onion securely in an airtight container in the refrigerator to keep fresh up to five days.
- Keep the root end intact while slicing or dicing for easier cutting and less mess.
- Discard the outer skin and the root after finishing the cuts.
- Use a sharp chef's knife for clean, even cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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