Knife Skills

How to Chop an Onion

First, the Upside-down to Cut an Onion
Lots of cooking instructors teach a technique that entails making straight cuts in the onion. But trust me, you don’t want to do it by doing this– never! Even if your medical insurance premiums are all as much as day and you have a group of Red Cross volunteers waiting to give you a blood transfusion, do not do it!

Why? It’s simple: Cutting sideways with an onion toward your own fingers is just unbelievably harmful. You WILL reduce on your own. Terribly.

Seriously, do not do it.

Yet even if you had titanium hands, there ‘d still be no factor to reduce an onion by doing this. An onion’s all-natural structure already has these straight cuts in it, so making more is simply a wild-goose chase. And after that, when you take into consideration that the inevitable result of using this technique is a trip to the emergency room– well, truthfully– did I state, “don’t do it?”

OK, enough said concerning that. Now allow’s learn the right way to slice an onion.

( By the way, in step 5 I will reveal the remedy to watery eyes from slicing onions.).

Cut the Ends Off the Onion.
Prior to you begin, make certain you have a cutting board and a sharp knife. You may likewise want to evaluate this tutorial on How to Make use of a Cook’s Blade to make sure that you recognize with the basic holds. And also if you require a fast alignment on the various parts of a chef’s knife, have a look at this post on The Composition of a Chef’s Blade.

Prepared to begin? Place the onion on its side on the cutting board in front of you and trim the leading and also bottom ends.

Cut the Onion in Half Lengthwise.
Your onion currently has 2 level ends. That’s good because you can turn it so that it’s hing on one of the flat ends and also it will not roll about. You need to have the other level end dealing with up toward you.

Now put the blade of your blade throughout the center of the upward-facing flat end. The side of the blade ought to intersect with the little bulls-eye in the facility of the onion. Meticulously cut the onion in half by cutting directly down through the facility.

Keep in mind the way my thumb as well as forefinger develop a sort of arch over the top of the blade. That lets me keep the onion nice and stable without obtaining my fingers in the method of the blade.

Placement Your Onion.

We’re mosting likely to collaborate with one fifty percent of the onion at once. Peel the skin off of one of the fifty percents as well as position it to ensure that it’s resting level on the board in front of you with the rounded component encountering up. Both flat ends should be directing left and ideal.

You’re mosting likely to make your very first cut alongside among those flat ends. If you’re right-handed, you’ll start on the right-hand end of the onion, as well as lefties will certainly start on the left.

Slice Crosswise Through the Onion.
Are your eyes watering yet? Individuals ask if there’s a means to prevent your eyes from sprinkling when you cut onions. And also there is! One of my earliest kitchen area tasks went to a French dining establishment whose specialty was French onion soup. One of my jobs was to cut 50 pounds of onions every night. After regarding a month, my eyes didn’t water any longer. To ensure that’s the treatment: Cut 50 pounds of onions every evening for a month, and your eyes will certainly end up being unsusceptible to onions.

Anyhow, the next action here is you’re mosting likely to cut crosswise through the onion, slicing off little semi-circular areas as you work your way from right to left (or left to right for you lefties). Enjoy your fingers!

The half onion is still placed before you as before, rounded part facing upwards, with the only distinction being that it’s been cut right into areas.

Flip the Areas Sideways.
Now you’re mosting likely to flip a few of those areas sidewards to ensure that you wind up with a little stack in front of you with the rounded component pointing towards your non-knife hand as well as their level centers lined up and also encountering your knife-hand side.

If this is all new to you, do not bother with piling them. While you’re getting the hang of it, just do a single section at a time. The stacks can be difficult due to the fact that they can glide around a little bit.

Cut Downward Along the Straight Edge.
Unlike a lot of three-dimensional foods, onions come with natural perforations in the form of those concentric circles that radiate out from the center. This strategy utilizes the onion’s all-natural structure to our benefit. If this were a firm, we would certainly say we were “leveraging the onion’s core expertises,” however the fact is, we’re simply being wise.

All we need to do is slice across the flat inside edge of the onion as if we were trimming little matchstick-shaped items. However as a result of the onion’s all-natural perforations, those matchsticks will end up separating out into little cubes.

Cut Your Way Outward.
Keep trimming away towards the external rings of the onion, letting those all-natural cubes fall onto the reducing board. And also take care when you get to the end because there’s very little room for your fingers.

Completed with a Quick Chop.
You’ll see that those outer areas aren’t going to develop dices all by themselves, so you’ll need to help them along. Just provide a fast chop crossways to complete the job.

Completely Chopped Onion.
As you can see, we have actually made quick work of that onion. Currently just do one last supply of your fingers to ensure you’ve got all the ones you began with, and also you’re done. That’s all there is to it! Obtain cooking!

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