Chopping onions is not difficult, whether slicing, dicing, or cutting them into rings. Once you've mastered the basics, you'll be more confident trying different recipes.
Step
Method 1 of 4: Slicing Onions
Step 1. Cut the onion in half lengthwise
Place the onions with the roots down. Cut from the top towards the roots using a sharp knife. This results in two pieces of onion, each containing half the root and half the stalk.
Use this method if your recipe calls for one of these cuts: " French-cut ", " julienne ", "thin slices", or "thin slices"
Step 2. Cut the ends of the stalks
Do not cut off the tip of the root. The tip of the root can be used as a handle and help hold the onion in place when you cut it.
Step 3. Remove the thin skin of the onion
Some types of onions have several layers of thin skin. Peel off this thin skin until you reach a thick, moisturised, soft skin.
Step 4. Cut the onion into thin slices
Take one of the onion pieces, and place it on the cutting board face down. Start slicing at one end of the onion until it reaches the other end. You can cut it wide or lengthwise. The thickness of the slices depends on your taste, but it's best if you slice the onions 3-5 millimeters thick.
- Slice the onion wide or against the grain for a sharper aroma.
- Slice the onions lengthwise or in the direction of the fibers for a subtle aroma.
Step 5. Repeat this on the other half of the onion, and separate the slices
If the onion is cut lengthwise or along the grain, the slices may still stick together at the root end. If this happens, grab the side of the onion and cut off the root end. Separate the onion slices with your fingers. Find the tip of the root and discard it.
Method 2 of 4: Chop, Dice, or Chop Onions
Step 1. Cut the onion in half vertically
Place the tip of the root at the bottom. Use a sharp knife to slice the onion from top to bottom. Separate the two halves of the onion. Each piece will have half a root and half a stalk.
Chopping, diced, and mincing onions require the same technique. The difference lies in the size of the resulting pieces
Step 2. Cut off the stem
Place one part of the onion face down on a cutting board. Cut off the ends of the stalks and discard. Leave the roots sticking together. Repeat this step for the rest of the onion as well.
Step 3. Peel off the skin
Some types of onions have several layers of thin skin. Peel off this thin skin until you reach a thick, damp part of the skin.
Step 4. Slice the onion lengthwise
Slice from the tip of the root and work your way up to the tip of the stalk. Do this from one side of the onion to the other. Hold the onion by the roots, and don't cut it. Make cuts to a thickness appropriate to the type of slice you want, as listed below:
- " Minced " (chopped): cut the onion into slices about 3 mm thick.
- " Finely-chopped or diced " (chopped or diced into small pieces): cut the onion into slices about 5 mm thick.
- " Medium-cut " (medium cut): cut the onion into slices about 1 cm thick.
- " Coarsely-chop " (rough chop): cut the onion into slices about 2 cm thick.
Step 5. Slice the onion in half wide
Cut straight across the cuts you made in the previous step. Start with a wedge at the end of the stalk, and continue cutting until you reach the root. The closer the slices are made, the smaller the cuts will be.
Cut these wide slices to the same thickness as the longitudinal slices
Step 6. Cut the onion in a wide direction
Cut the onion from top to bottom, as if you were making a lengthwise cut. This makes the cut slip away from the root so you have to start from the edge of the slice towards the root. When you're done, you'll have thinly sliced onions.
Step 7. Repeat this step for the other half of the onion
Chop, dice, or chop the other half of the onion. When you're done, pull and separate the onion slices by hand. You will get lots of small pieces of onion. Find the roots and throw them away.
Method 3 of 4: Cutting Onions in Rings
Step 1. Cut the sides of the onion 5 mm thick
Place the onions at an angle, with the roots and stems on the sides. Use a sharp knife to cut the curved part of the onion to a thickness of about 5 mm.
Do not cut off the tips of the roots or stems first
Step 2. Peel off the thin skin
Peel off the thin, dry outer layer of the onion with a knife. Hold on to the piece you just cut, and pull. You may have to peel off a few layers of the onion skin.
Step 3. Lay the onions with the freshly cut side down
This will keep the onions from moving and not rolling over when you cut them. The roots and stems should remain on the sides.
Step 4. Grasp the end of the onion stalk with one hand
Leave the tip of the root open. You will cut it from this end first.
Step 5. Slice the onion into rings, from one end to the other
Start slicing at the root, and continue slicing until you reach the stem. Always use a very sharp knife so you can slice the onions to the desired thickness. Ideally, you should cut it to a thickness of 3-5 mm.
- Thick slices are perfect for frying, and medium slices are perfect for hamburgers.
- Slice the onion as thinly as possible if you want to use it in a salad.
Step 6. Remove the onion stalks and separate the rings
Once the onions have been cut, remove the roots and stem tips. Gently separate the onion rings from the rest with your fingers.
Method 4 of 4: Cutting Onions Into Four Pieces
Step 1. Slice both ends of the onion
People usually don't remove the tip of the root. However, if you want to get large pieces of onion, you will need to remove the roots and stem tips.
This method is perfect for roasted onions
Step 2. Cut the onion in half lengthwise
Place the onion with one end of the slice down. Cut the onion in half from top to bottom using a very sharp knife.
Step 3. Peel off the outer skin
Most onions have 1-2 layers of thin skin, and some can have more. Peel the skin of the onion using your fingers. Continue peeling until you reach a moist, soft skin of the onion.
Step 4. Slice the onion in half lengthwise
Take one of the chopped onions and place it on the cutting board face down. Cut the onion in half from end to end.
Cut the onions into wedges (like triangles), if necessary. Continue slicing the onion lengthwise, but at an angle
Step 5. Cut the onion in half horizontally
Hold the onion by the curved side. Rotate it so that the cut ends of the root/stalk are on top and bottom. Cut the onion in half horizontally.
Step 6. Slice the onion and separate the layers, if desired
The number of layers to separate is up to you. If you want to cook it by roasting, it's a good idea to remove all layers of the onion. If you want to make kebabs, you can leave two layers of onions on.
You can also leave the quartered or wedged onions as they are, and roast them
Tips
- Hold the knife properly. Grasp the heel of the blade with your thumb and forefinger.
- Use a sharp knife so you can make clean, accurate cuts.
- Bend your fingers inward (like claws) when handling the onion to prevent accidentally slicing your finger.
- If the onion slices are not too small, gather all the pieces together, then chop them with a knife using a swinging motion.
- Avoid cutting the roots first. The root section is useful for keeping the onion together when you cut it. This section can also be used as a handle.
- Slicing onions can irritate your eyes. If this bothers you, place the onions in the freezer for about 20 minutes before you cut them.
- Handle onions under a vent or fan to help keep out the gas that makes you cry.
- You can prevent tears when chopping onions by wearing inexpensive safety glasses.
- If raw onions are too sharp for you, put them in a colander and rinse them in hot water for a few seconds. Use these onions as quickly as possible.
