Description
A simple guide to cutting an onion, featuring step-by-step instructions to slice or dice onions easily and safely using basic kitchen techniques.
Ingredients
Scale
Ingredients
- 1 onion (sweet, red, or yellow)
Instructions
- Trim the ends: Using a sharp knife, carefully cut off the two ends of the onion to create flat surfaces for easier handling.
- Halve the onion: Place the onion flat-side down on a cutting board and slice it in half from top to bottom to create two equal halves.
- Peel the onion: Remove and discard the outer papery skin layer from both onion halves to reveal the fresh onion layers underneath.
- Cut into slices: Place one onion half cut-side down. Make vertical cuts evenly spaced apart to create thin or thick slices as desired. Repeat the slicing process with the other half.
- Dice the onion: Place one onion half cut-side down. Make multiple vertical slices close together while keeping the onion intact. Rotate the onion 90 degrees and make perpendicular cuts across these slices. Cut closer for finely diced and further apart for chunkier pieces. Repeat with the other half if needed.
Notes
- Use a sharp knife to ensure clean cuts and avoid crushing the onion.
- To reduce eye irritation while cutting onions, chill the onion before cutting or work near an open window.
- Keep the onion stable on the cutting board to avoid accidents.
- Choose the appropriate dice size depending on your recipe requirements.
