FAQs

1. On a cutting board, remove the stem end of the onion and trim the root but leave it otherwise intact.
2. Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
3. 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.
4. Make a single horizontal cut on a small onion or two horizontal cuts on a large onion, again without cutting through the root end.
5. 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.

1. On a cutting board, remove the stem and root ends of the onion.
2. Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
3. Working with one half at a time, place the onion cut side down and with one of its round edges facing your knife.
4. Angle your knife at 45 degrees from the cutting board and begin slicing into matchstick-size pieces.
5. Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
6. 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.

• Onions should be firm with no soft spots
• Onions should have little to no scent
• Onions should be free of cuts, bruises & blemishes

1. 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.
2. Position the onion in the center of your cutting board with the stem end facing your knife and cut slices of the desired thickness.
3. 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.

Rub your hands with lemon juice

NOTE: Be careful if you have a cut on your hand; this will cause it to burn a bit

Whole Onions (uncut & unpeeled)

• Store in a cool (45-55° F), dry, dark place with plenty of air movement
• They can keep up to 4 weeks if stored properly

Peeled onions

• 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
• Cut onions are good for up to 7 days when stored properly

• Chill onion for 30 minutes
• Cut off the top and peel the outer layers leaving root end intact
  • The root end has the highest concentration of sulphuric compounds that make your eyes tear

Red Onions

• Commonly used in salads & sandwiches
• Best raw onion!
• Raw; Grilled; Roasted; Pickled

Yellow Onions

• All-purpose & most popular; great for caramelizing; great for soups & stews
• Lightly cooked; Sautéed; Grilled; Baked; Caramelized

White Onions

• Popular for Mexican & Southwest cuisine
• Raw; Grilled; Sautéed; Lightly Cooked

One medium onion equals about 1 cup chopped onion.