Onions are a staple of many recipes, yet many home cooks are intimidated by the thought of having to cut one, and not just for fear of watering eyes. In truth, cutting an onion is easier than you think if you know how to use its internal structure to your advantage and know a few simple rules. So stop buying chopped or powdered onion and experience how simple it is to cut one!
Steps
Method 1 of 3: Prepare the Onion for Slicing
Step 1. Use a sharp knife
It may seem illogical to you, yet it is true that a sharp knife is safer than a dull one. First of all, a dull blade tends to crush food rather than cutting it, and it can slide more easily, especially when the ingredient to be sliced is round in shape, such as onions. Remember that even a dull knife is sharp enough to hurt you.
Step 2. Slice the onion as easily and safely as possible if you are not an experienced cook
Many chefs prefer to cut onions by making horizontal incisions, parallel to the cutting board, holding them under their free hand and directing the blade towards the wrist. This technique is good if you know how to use it, but a simple oversight is enough to seriously hurt you. If you are not a professional cook and especially if you are intimidated by the idea of handling a very sharp knife, it is best to use one of the methods described below.
Step 3. Let the onion do some of the work for you
Onions have a composition reminiscent of planet Earth - spherical layers of increasing size wrapped around a core - except for the North and South poles (the upper end with the stem and the lower end with the root) that hold them together. The layers will naturally separate when you start cutting the onion, so you just need to know where to start to have it do most of the work.
Step 4. Remove the layers of dry peel that come off easily
Step 5. Eliminate the pointed top end, the one where the green part was
Remove an entire slice to create a flat side that can be placed firmly on the cutting board.
Step 6. Cut the onion in half
Place it on the side you have just cut, place it with your free hand so that it is stable and then sink the blade firmly, but carefully, starting from the root towards the cutting board to divide the onion in two.
Step 7. Remove any loose layers of peel and any discolored parts
From this point on, work on half an onion at a time.
Step 8. Make parallel cuts starting just before the root towards the end where the green part was
Take half the onion and place it on the cutting board with the flat side facing down and with the root away from you. Hold it steady with your free hand, then pierce it with the tip of the knife near the root, then sink the rest of the blade through all the layers of the onion. Leave enough of the root intact to prevent the layers from separating. Continue by making parallel cuts at the desired distance. Generally when a recipe tells you to chop it, it means that you have to leave a space of about half a centimeter.
Method 2 of 3: Chop the Onion
Step 1. Rotate the onion 90 degrees on the cutting board and make a series of cuts perpendicular to the ones you just made, advancing towards the root
When you're done, discard the root and separate the small even pieces with your fingers.
Step 2. If the recipe calls for dicing the onion, use the same cutting technique, but leave less than half an inch between incisions
Step 3. If the recipe calls for chopping the onion finely, proceed the same way but further reduce the distance between the parallel cuts
If you have a hard time making such close incisions, you can cut the onion into cubes and then chop it with a crescent or knife.
If you intend to chop it after cutting it into cubes, first gather it in the center of the cutting board. Now rest the tip of the knife on the cutting board and hold it with your free hand while moving the rest of the blade up and down over the diced onion. (If you've ever used, or seen someone use, a professional office letter opener, you can get a clear idea of the type of movement). Stack the onion back in the center of the cutting board when needed
Method 3 of 3: Cut Onions Without Crying
Step 1. Understand where the problem comes from
Onions contain a chemical compound which, when released into the air, becomes an irritant to the tear glands.
Step 2. Experiment with different solutions
Every skilled cook seems to have a favorite and indispensable method of avoiding crying when cutting onions. They range from scientifically proven techniques to certain totally bizarre methods. To name a few, you can try:
- Put the onion in the freezer for a few minutes before cutting it;
- Cut the onion standing next to a candle or a lit gas stove;
- Dip the knife blade in the oil before using it;
- Ventilate the room with a fan;
- Chew gum or put water, a piece of bread, or a teaspoon in your mouth.
Step 3. Put on swimming goggles
A diving or ski mask can also work. The important thing is that you can see clearly while wearing them. This method is guaranteed to be successful, however if you are looking to impress someone by cooking dinner you might look anything but glamorous.
