Cooking with Onions

Place the onion on it's side, on a clean cutting board.

Using a sharp chef's knife, cut each end off (about 1/4 of an inch) and discard.

Using a paring knife, peel all of the skin off and discard. Wipe the cutting board of any soil, skin etc.. (onions grow under the ground and are sometimes dirty)

Using a sharp chef's knife, cut the onion in half, the core and ends should be on the top and bottom when you cut.

If you want onion rings, cut the onion in half with the core and top on left and right.

To slice the onion, lay one half down flat and slice with the grain from end to end, slightly having the blade of your knife at an angle so each slice is the same. Repeat.

To dice the onion, lay one half down, make 2 or 4 slices parallel to the top and bottom-you will hold the onion flat by putting the palm of your (non cutting) hand on top to hold the onion flat and making the slices with your other hand.

Next make even cuts down from the stem side to the core side but do not cut all of the way-the core holds the onion together so make the cuts about 80% of the way, but cutting down through the onion to the bottom.

Now make even cuts down, across the grain where the previous cuts are, to get diced, onion pieces. Cut carefully to the end.



If the onions look uneven, make several chops with the knife to get the size you need.