FAQs

It is best to use low or medium heat when sautéing onions. Using high heat can cause the onions to taste bitter.

Dicing an onion is a multi-step process as follows:

• Place the onion on a cutting board. Remove the stem end 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 your desired thickness vertically from the root toward the stem end without completely cutting through the root end.
• Make a single horizontal cut on a small onion (or two 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.

Complete a julienne cut of an onion as follows:

• Place the onion 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.
• Work with half of the onion at a time. Begin by placing it cut side down and with one of its round edges facing your knife.
• Angle your knife at 45 degrees to the cutting board and begin slicing the onion half into pieces about the size of matchsticks.
• Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
• Your knife should be at a 90-degree angle (vertical) by the time you reach the middle of the onion. When you are most of the way through and the onion begins to feel a little unstable, flip it over and continue slicing.

The best onions are firm, with no soft spots. They should have little to no scent, and should be free of cuts, bruises and blemishes.

This is a relatively simple cut as follows:

• Place the onion on a cutting board. Remove the stem end and trim the root, but leave it otherwise intact. Peel away the outer skin.
• Position the onion in the center of the board with the stem end facing your knife. Cut slices of your desired thickness.
• Stop when you reach the root end and discard it. You can now separate the onion slices into rings.

Tip: If you are not comfortable slicing an onion because it is round, hold it so the stem end is facing you, then cut away a quarter-inch piece from the side of the onion so it can lay flat on the cutting board.

Rub your hands with lemon juice. Be careful if you have any cuts, as the juice may cause a slight burning sensation.

This depends on what state the onions are in. Here is a guide:

Whole onions (uncut and unpeeled)
Store them in a cool, dry, dark place with plenty of air movement. The best temperature is 45-55 degrees F. They can keep up to 4 weeks when stored properly.

Peeled onions
You can store whole peeled onions in the refrigerator.

Cut onions
Store cut onions in an airtight container, bag, or wrapped in plastic wrap in the refrigerator. They should be good for up to 7 days when stored properly.

First, chill the onion for about 30 minutes.
Cut off the top and peel the outer layers, leaving the root end intact.
(The root end has the highest concentration of sulphuric compounds, which is what makes your eyes tear.)

The choice of red, yellow or white onions depends on your recipe.

Red onions – Commonly used in salads and sandwiches, as they are considered the best raw onion. They also are great grilled, roasted or pickled.

Yellow onions – This all-purpose onion is great for caramelizing, and as an ingredient in soups and stews. They are best lightly cooked, sautéed, grilled, baked or caramelized.

White onions – This onion is popular in Mexican and Southwest cuisine. They are popular raw, grilled, sautéed, or lightly cooked.

One medium onion generally yields about 1 cup of chopped onion.

Some of the information in these FAQs comes from Potatoes USA and the National Onion Association.