Fresh onions are a kitchen staple and can be found in almost any meal. With so many ways to incorporate onions, it’s hard to know the best way to chop them. Improve your kitchen confidence with our step by step guide below on three of the most popular onion cuts. Browse our delicious onion recipes for a chance to practice your skills!
ONION RINGS
On a cutting board, remove the stem end of the onion and trim the root but leave it otherwise intact. Peel away the outer skin.
Position the onion in the center of your cutting board with the stem end facing your knife and cut slices of the desired thickness.
Stop when you reach the root end and discard it. You can now separate the onion slices into rings.
TIP: If you’re uncomfortable slicing the round onion, hold the onion so the stem end is facing you, then cut away a ¼” inch piece from the side of the onion so that is lays flat on the cutting board.
Diced Onion
On a cutting board, remove the stem end of the onion and trim the root but leave it otherwise intact.
Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
Cut parallel slices of the desired thickness vertically through the onion from the root toward the stem end without cutting completely through the root end.
Make a single horizontal cut on a small onion or two horizontal cuts on a large onion, again without cutting through the root end.
Turn the onion and cut slices perpendicular to the other slices to produce diced onion. Make the thickness of these slices similar to the thickness of the vertical slices.
Julienne Cut
On a cutting board, remove the stem and root ends of the onion.
Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
Working with one half at a time, place the onion cut side down and with one of its round edges facing your knife.
Angle your knife at 45 degrees from the cutting board and begin slicing into matchstick-size pieces.
Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
By the time you reach the middle of the onion, your knife should be at a 90-degree angle to the cutting board. When you’re most of the way through, and it begins to feel a little unstable, flip over the onion and continue slicing.
Kitchen Tips:
For easier cutting, score the outside layer of the onion.
Rub hands and utensils in lemon juice to remove the scent of onion.
Cut onions in an airtight container should last 7-10 days in the refrigerator.
One medium onion equals about 1 cup of chopped onion.
Chill onions 30 minutes before cutting to reduce tearing.
Cut same-sized pieces to ensure even cooking.
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