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How to Slice an Onion

How to Slice an Onion

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Learn how the pros quickly and easily slice onions

Aurelie Jouan

Be sure to cut the onion in half for a flat, stable cutting surface.

Onions are the base of many delicious recipes, but their round shape and papery skin can make them difficult to slice. Make slicing onions easier with this technique. First, trim a small amount from the non-root end of the onion. Discard it, then flip the onion so that the cut side is laying face-down on your cutting board.

Next, carefully cut the onion through the root to create two equal halves. Peel back any papery skin that is remaining on the onion, discard it, and then lay the two halves on the cutting board with the cut side down; this will give the onion stability as you slice it.

Then, with your fingertips tucked back to avoid injury, carefully cut through one of the onion halves crosswise, producing a slice.

Continue cutting through the onion at even intervals so that all your slices are the same width.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.

In order to properly cut an onion, you need a few essentials. First and foremost, you&aposll need your onions. Our basic cutting techniques work for all types of onion, whether you need white, red, or sweet. Next, you&aposll need a stable cutting board that&aposs large enough for your specific onion. Then you&aposll need your knife—or knives, that is. We suggest a chef&aposs knife—make sure your knife is sharp as this makes this task and every other cutting technique easier and safer𠅏or the bulk of the cutting, slicing, and chopping, but advise using a paring knife first to peel your onion.

First, cut the stem end off the onion and remove the peel by grasping it between your thumb and the blade of a paring knife.

How to Mince an Onion

Countless savory recipes include onions. They are so delicious and boost the flavor of your favorite dishes. But all that chopping? It can be torture! Luckily, with a little practice and this super simple method for mincing onion, you will speed right through all that meal prep. Mastering this technique will save you time, which we know also means less crying from those onion juices.

You may have heard different terms to describe how to cut an onion: there’s chop, dice, and mince. Recipes will require one of these sizes based on how the dish is prepared. Size can be very important depending on the dish.

Chop generally means a coarser cut with larger pieces that are about 1/2 an inch to an inch in size. A chop would be used in something that is roasted or in a sauce that is going to be pureed later, so the size doesn't matter as much.

Dice is smaller than chop, more like a 1/4 inch in size—think the size of a corn kernel. A dice is probably the most common cut and can be used in a wide range of dishes, from topping hot dogs to the base of a tomato sauce.

Mince is the tiniest cut. The pieces with be around two millimeters on each side. In France, it is referred to as brunoise. The mince is used for recipes like dressings and meatballs where you don't want to bite into a large chunk of onion. You will need to mince an onion for a variety of dishes, including soups, sauces, stuffings, and marinades.

Mincing is the most advanced way to chop onions, but we're here to help! You can create small uniform pieces of onion with this method and look just like a restaurant chef with expert knife skills. Any home cook can learn to do this and—with a little practice—mince an onion like a pro in no time.

This simple technique for mincing onion will speed up all of your cooking prep work. By learning how to plank cut the onion, you'll be able to make tiny precise notches without rocking and chopping your kitchen knife over and over again.

Start with a medium-sized onion. These are the best kind to practice on. A small one will take a little more skill to cut this way and a large one can be hard to hold together if it’s your first attempt.

Begin by cutting the top of the onion off. This is the end of the onion where the stems would sprout. Leave the root attached to the onion.

Peel the skin off of the onion. You can make a cut down the side of the onion to help you start to peel off the papery skin. Peel off any layers that are tough or are oddly colored. Some may be slightly green, peel those off as well.

Cut the onion in half, through the root of the onion. Leave the root intact. This will help you make those tiny cuts without the onion falling apart.

Place the onion cut side down on your cutting board. Plank cut the onion as if you are creating wooden planks. Start with the shorter cut side. Hold your knife on its side and make a cut almost all the way through, stopping right before you hit the root.

Repeat this about a 1/4-inch above the cut you just made. Continue until you’ve reached the top of the onion.

Hold your knife as you normally would and start cutting at the top of the onion. Make cuts down through the onion.

Place the cuts as close to each other as possible. You will make at least five cuts on a medium sized onion.

Turn the onion 90 degrees, hold the knife how you would normally and cut across the other cuts you made to create small square pieces of onion. They will be about 2 millimeters on each side.

The final result will be a very small dice and is the perfect first step for many of your favorite dishes.

How I Learned to Cut an Onion Just Like a Food Network Chef

Chances are you've seen this method on the Food Network Kitchen app, too.

Related To:

Get The All-New Food Network Kitchen App

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

One of the best things about working at Food Network is the constant stream of inspiration for weeknight dinner, party food and holiday cookies. And while I feel pretty confident in my ability to pick out a winning recipe for any occasion, like many home cooks some of my skills in the kitchen still felt sub-par — specifically my knife skills.

Luckily, that's started to change because I've started regularly tuning into classes on the Food Network Kitchen app. The most useful lesson I've learned to date? How to properly dice an onion. Not only is this common recipe step extremely easy to execute, but nearly every chef from Bobby Flay to Jet Tila does it the same way. Here are the highlights.

Don't Peel the Onion Whole

The first of many mistakes I was making was trying to peel the onion before slicing it in half. As Jet Tila puts it in his General Tso's Chicken class, “Don’t try to peel the onion in a round unless you really are angry at someone and you can make them do it.”

And Leave the Root Intact

Before you do anything else to the onion, Jet suggests you cut off the tip and just a bit of the root to create a flat surface on both the top and bottom of the onion. Don’t cut off all of the root, as the remaining root will help keep the onion intact while dicing. Slice the onion in half from top to bottom (you'll basically slice the root in half). Then peel your onion. Once you have two peeled halves, this is where things start to get interesting.

Then Get Slicing

With the flat side of the onion on the cutting board, press down on the top with the palm of your hand. You’ll want to cut the onion horizontally about three times, depending on how large or small you want your dices, without going all the way through the onion (remember, the root end should remain intact!). Once those cuts are made, rotate the onion 90 degrees, and make a few vertical cuts starting just before the root. Now, you’ve set yourself up for perfectly sized dices when you slice through the onion.

It never occurred to me to create all the cuts with the onion intact, requiring just a quick pass through with a knife — and it truly could not be easier.

While I can attempt to walk you through the skill here, it's really helpful to see it done by a pro. Take it from me — just a few classes in and I feel like I can dice an onion in my sleep. To learn how to cut an onion and other techniques from Food Network chefs, download the new Food Network Kitchen app. If you sign up now you’ll be able to drop in on classes to learn even more tips, tricks and recipes.

The Way You Cut an Onion Can Drastically Change Its Flavor

Cutting onions is a notoriously tricky endeavor for any recipe that includes it on the ingredient list. You start by navigating the layers you should peel away and discard (or reserve for a stock recipe later) without going too far and tossing out too much of a good onion. Meanwhile, you’re also trying not to look like you’ve just heard the worst news ever with tears running down your face. It’s a lot to go through for a simple meal, but onions can make all the difference in the flavor of a dish.

That said, you may have noticed that the distinct taste is sometimes less pungent than you thought it’d be. There could be several factors — the amount of onion you’re using, how long it’s cooked, or whether you tossed it in raw — but it turns out that the initial slice of your knife can be what alters an onion’s flavor right from the start.

The experts at Cook’s Illustrated tested out eight white onions that they cut in two different ways: pole to pole (with the grain) and parallel to the equator (against the grain). According to their results, the onions that were sliced pole to pole were noticeably less flavorful in both taste and odor compared to those cut along the equator. If that seems like far too simple a reason for such a big change in taste, you can try testing it out yourself the next time you’re whipping up a meal that requires onions. For those who are skeptical, however, we can assure you that there is science to support the claim.

Onions produce a substance called thiosulfinates, which is where the strong flavor comes from. The potent flavor and odor occurs when that substance reacts with the veggie’s proteins. This happens when the cells are damaged — like when a knife slices through them. When you cut pole to pole, you’re cutting with the grain and therefore causing less damage to the cells. Cutting along the equator and against the grain causes the opposite and more pungent effect to occur.

This can also explain why you might find yourself crying more than other times while preparing a meal with onions. With this info in mind, you can not only customize the overall taste of your meals, but also potentially cut back on the amount of tears you shed.

How To Slice An Onion Into Rings

Slice and separate the onions into rings. Make sure that the knife is very sharp.

Slice the onion into rings that are about 1/2 thick.

How to slice an onion into rings. Place the onion with the large flat side down, with the pointy side toward your non dominant hand. In a large pot over medium high heat, heat the oil/melt the shortening. Cutting off one stem end, sitting the onion on that flat cut side, cutting it in half, and removing the skins.

They get a lot more crisp than baking. You can slice the onion as thick or as thin as you want to. Peel the skin away, discarding the brown layers until you’re left with two clean, yellow onion halves.

Photo by emma fishman, food styling by kate schmidt Repeat with all of the onion rings. Add the onion rings to the oil and fry until they are golden brown.

You'll probably find that the onion sliced pole to pole has a milder flavor. Now cut a thin slice off the end of the onion to keep the onion from rolling while you slice it. If you want to make your own onion rings, slice a medium or large onion, then use your fingers to separate the rings.

Starting at the stem end, thinly slice the onion to your desired thickness. First, repeat the following steps from the dicing section above: Discard or save the smaller inside sections of the onions for stock, soup, etc.

How to slice an onion into rings. Repeat with all the rings. Remove the onion peel, cut a flat spot on the side of the peeled onion so that it is easy to hold the onion and it won’t roll away.

Beginning on one end, slice radially toward the center: Separate the rings so that two rings remain together, this will give you sturdier onion rings that will hold up during cooking. Slice the onion into rings, from one end to the other.

Slice into ½” thick slices and separate into rings. Curl your fingers inward as you grip the onion to protect your fingertips. Slice the onion into rings to your desired thickness (about 1/4 inch thick) and separate the rings with your fingers.

Place the onions in a large bowl and cover with the buttermilk, then sprinkle with salt. Slice the onion into rings. Slice onion to make whole onion ring slices:

Stay connected with ells international. Add the coconut flour, almond flour, parmesan cheese and paprika to a shallow bowl and mix to combine. Dip the rings into keto wheat flour or almond flour, then egg, and then crushed pork rinds.

Onion rings make the perfect side dish to your favorite meals. You can make them thicker or thinner depending on your personal taste. Golden, crunchy and cooked to perfection, these onion rings are so addicting!

For an extra crispy coating, double dip the onion rings in the egg and panko mixture. Place both sliced halves in sealed containers, and let them rest for 15 minutes. You will likely get two rings out of each slice.

These tricks make it easier to cut nice, uniform slices: Carefully slicing into the onion to create a grid for dicing. The bigger the onion, the more unwieldy it is.

Preheat oven to 450 degrees. How to cut an onion into rings There are myriad ways of making this fried rings where it can be stuffed with desired stuffing, but this is a … how to make the best crisp onion rings:

Turn the onion so that you'll be slicing along the lines of longitude, from top end to root end. Alright, here is how i slice onion into half rings. Surprise your family and friends with this tasty appetizer that.

Crispy air fryer onion rings are going to be your new go to favorite. Slice one half of a single onion pole to pole and the other half parallel to the equator. This isn’t ideal if you need all of the rings to stay whole, but if it doesn’t matter (or if you’re going to skewer them anyway), it helps to stabilize the onion as you slice.

Hold your knife at a slight angle and cut slightly inwards, toward the middle of the onion. Begin slicing the onion at the root end, and finish slicing at the tapered end. How to make homemade onion rings.

Season to taste with salt and black pepper. Slice the top off the onion and peel, keeping it whole. If you have an instant read thermometer, you want the oil to be 350 degrees f.

You can use a deep fryer if you have one. After coating the onion rings line a baking sheet with parchment paper. Cut off ends of onion and peel.

How to get extra crispy onion rings: Making these in my air fryer are my preferred way to make them. With salt and pepper, if needed, while still hot.

Minimize wobbling by slicing a bit off the onion’s side. Make beer batter and batter the onions. Slice the onion in whatever thickness you desire.

Finally, place the onion flat side down and cut crosswise into thick slices for the perfect onion rings. Pair them with chicken, grilled cheese, or burger. Slice the onion into rings.

We use flour, beer and a little bit of cayenne pepper to add flavor. Cut slices all the way until you reach the root. Start cutting slices of onion through the equator of the onion, beginning at the stem end.

Beat the eggs in an another shallow bowl and set aside. Slice the onions into rings. Slice your onions into 3/4 inch thick slices.

Something between ⅛ and ¼ inch (0.32 and 0.64 centimeters) would be ideal. First dip onion slice in the flour, then the egg, and lastly in the panko mixture. Homemade onion rings along with french fries, and tater tots, […]

Cut off the ends of the onions and remove the outer skin. Then, transfer the ring to your right hand and dip in the beer batter bowl, allowing any excess to drip into the bowl. Now open those containers and smell them.

Lay one half on the counter, like a dome. You can pan fry them in oil if you wish. Cut the stem away from the top of the onion.

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How to Slice Onions

Imagine the onion as a globe, with the stem end at the north pole and the root end at the south. The direction in which you slice your onions can have a huge impact on both flavor and texture. See, onion cells are not symmetrical, and slicing from pole to pole will actually rupture fewer cells than slicing parallel to the equator. Because the pungent aroma we associate with onions does not actually arise until cells are ruptured, slicing pole to pole produces milder, sweeter-tasting slices.

Here's a simple experiment: Slice one half of a single onion pole to pole and the other half parallel to the equator. Place both sliced halves in sealed containers, and let them rest for 15 minutes. Now open those containers and smell them. You'll probably find that the onion sliced pole to pole has a milder flavor. That carries over into your food! (You can read more about onion slicing direction here.)

There are also textural differences. Onions sliced parallel to the equator are rarely used in cooked applications, as they have an uneven texture that can turn wormy or stringy when cooked. They're limited mostly to raw applications in which a pungent flavor is desired, like salads or sandwiches, or dishes specifically requiring a round shape, like onion rings.

When a recipe calls for sliced onions, pole-to-pole slices are what we're looking for. They cook more evenly, tenderize better, and, when cooked long enough, will almost completely break down, adding body to soups, stews, and braises.

Cutting Rings

To cut onion rings or half rings, simply peel the onion as for dicing, then cut parallel to the equator, using your knuckles as a guide. If cutting a whole onion, hold it in your fingertips to keep it stable.

To Slice for Cooking, Step 1: Trim Root End

After trimming off the stem end and halving the onion, as for dice, turn the onion around and trim off the root end as well before peeling the whole thing.

To Slice for Cooking, Step 2: Slice

Make a series of slices perpendicular to the equator of the onion (pole to pole), once again using the knuckles of your non-knife hand as a guide.

More recipes than you can count start with a little sliced or diced onion, so it’s important to learn the right way to cut an onion into uniform-sized pieces. Why do they need to be the same size? If there’s too much variation in size, some pieces can start to burn before others even soften. In this video, I’ll show you one method for slicing onions, and another for dicing so you get quick consistent results every time.

The most intuitive way to slice an onion is to cut it in half, and then make horizontal slices from the stem end to the root end. This is fine if you’re using the onion raw, like for a salad. But you’ll end up with some really big half moons and some really small half moons. And if you’re cooking them, that means the varying sizes will cook unevenly.

So instead, you’ll want to make what are called radial cuts. That means you’re cutting slices from pole to pole, rather than across the equator.
To do that, you trim both ends, and cut out a notch at the top. Then start making thin slices, following the curve of the onion. When you get to the top, it can get a little wobbly, so flip the onion onto this side and finish the rest.

It can feel a little awkward the first couple times you do it, but soon it gets to be as natural as slicing crosswise. And your half moons will be mostly same length, which means when you cook them or caramelize them, each piece cooks at the same rate.

If your recipe calls for diced onions, again, the key is to get all the pieces the same size, so they cook at the same rate. The best way to do that is again cut the onion in half through the stem and the root and peel it—then trim off the stem, and the hairy part of the root, but leave this button at the base of the root intact. Now make a bunch of vertical cuts through all the onion layers, but don’t go all the way to the root end, you want the root to hold everything together while you dice.

How to Slice an Onion

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Whether you're making an onion pie or you're just using sauteing onions to go over your steak dinner, you're going to need to know how to cut an onion into slices at some point. Good thing you've found us! We're showing you an easy way to slice an onion into perfect half-moon wedges, so you can cook up all the tasty onion recipes you like without having any trouble. The only question you might have is, "Which onion recipe should I practice my skills on first?"

If you don&rsquot know how to cut an onion, the good news is&hellipit&rsquos easy! Check out the video of Howard as he shows you how easy it is slice an onion! Then, check out our page on how to dice an onion!

How to cut an onion 4 ways

Here is a detailed tutorial, complete with step by step pictures, on how to cut an onion four different ways: dice, slices, strips and onion rings.

Keyword how to cut an onion, how to cut onion rings, how to dice an onion

Author Marjorie @APinchOfHealthy



How to cut onion rings

First, remove both the stem ends.First, remove both the stem ends by slicing them off.

Then peel off the paper-y skin. Mine came off easily, but you can use a paring knife to help pull it back if you need to.Then peel off the paper-y skin. Mine came off easily, but you can use a paring knife to help pull it back if you need to.

This optional step does help create a steady base to keep your onion from rolling around. Cut a small sliver off one side to create a flat base. Turn this flat side down facing the board.

Begin to make slices, with your knife in the same direction as you had it when you sliced off the stem ends.

Choose your desired thickness, and start slicing carefully, all the way back until you have a bunch of slices.

Once everything is slices, use your hands to separate out the layers of the onion slices into rings as shown in the above photos.

How to cut an onion into strips

First, cut off both the stem ends, as shown in the onion ring tutorial above.

Next, sit the onion on one of those flat sides you just cut off. This gives it a steady base.

Take your knife and cut right down the middle, from one stem end to the other as shown in the photos above.

Next, remove the skins.Next, remove the skins.

Then lay one of the halves, center side down. Position your knife with the tip at one stem end, and the base at the other. You want to cut slices with your knife cutting from one stem end to the other, as shown in the above photos.

Your end slices may look a bit thick. Here is what I do to remedy that and get them similar in size to the other slices. Just flip it over, flat side down, and cut into 2 or 3 equal parts.

Use your hands (and/ or a spoon) to separate out the layers.use your hands (and/ or a spoon) to separate out the layers.

How to dice an onion

First, remove one stem end of the onion. I always leave on the pointiest end because it makes a great little handle to hold onto.

Turn the flat side you just cut off down on the board, and cut the onion in half, from one stem end to the other.

Remove the papery skin, and if desired, remove the first layer beneath that. If it is wrinkly or sketchy, just go ahead and remove it.

Lay the large flat side down on the board, with the pointy side toward the side of your non dominant hand (the one not holding the knife - I am right handed, so left is my non dominant). Place your non dominant hand on top.

Take your knife and make horizontal cuts, cutting sideways as shown in the photos above. Depending on the size of your onion, you may want to do a second or third sideways cut. Your cuts should be somewhat evenly spaced. For the photos show above (medium-largeish onion), I eyeballed my horizontal cuts into thirds.

Turn the onion on the board so it has that pointy end opposite of you. Then use your knife to cut rows from one stem end to the other stem end, taking the knife straight down. As you will see in the above photos, I leave a little space and stop cutting, just before the pointy stem end. This gives me a little safety margin and leaves that stem "handle" intact!

Next, I gently turn the onion 90 degrees, with the pointy stem on the left (my non dominant hand). So for a right handed person, this is counter clockwise.

Gently squeeze the onion with that non dominant hand, while making careful cuts with the knife facing the same direction as when you cut off the stem end.

Keep cutting all the way back until you reach that pointy stem end. You can toss out the stem end. Or use the optional step below to get the most out of your onion.

Optional step: Just tip that last piece over onto the board. This gives it more of a steady base to work with. Just slice a bit off the top, and use your knife to cut perpendicular cuts across, if needed, to cube that piece. Then you can flip the remaining piece back up how it was standing before. Now you have a flat top to cut from, which is much easier. I can usually slice another row or two, depending on the size of my onion, and the length of its stem. Then you are left with only a tiny piece to discard. See photos above.

How to slice an onion (half rings)

First, repeat the following steps from the dicing section above: cutting off one stem end, sitting the onion on that flat cut side, cutting it in half, and removing the skins. Place the onion with the large flat side down, with the pointy side toward your non dominant hand.

Make slices with your knife cutting in the same direction as when you cut the stem off. Keep cutting all the way back until you reach the stem end.