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Onion FAQs
- 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.
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