I got asked by a follower to show how I cut an onion. I am not a professional chef, nor am I the authority on the matter; however, I think I am competent enough to share what I do.
Chopping an onion is a simple task than any home cook will do repeatedly; especially, those of you who cook French, Cajun, creole or Hispanic foods. Onions are very prevalent in those cuisines.
When I chop an onion, the first thing I do is cut the tip off, to create a flat surface. After that I will cut the hairy bits off the root. Be careful there not to cut the root. You need the root to hold the onion together, but the hairy bits bother me, so I remove them. I cut just behind where the hairy it’s go into the onion but not through the body of the root. There is a thin “peg-like” structure at the base. After that I lay it on the flat head (that I cut) and then slice down the center, cutting the onion into two equal halves. From there cut the onion from back to front, a bit more than 3/4 of the way, but not through the back. Then you will make perpendicular cuts from front to back, through the body. At this point your onion is diced, for all purposes. Just slice across the onion to finish the job. You will get perfect dices every time; with only a bit of intact root to discard.
Not going through the root will also decrease the release of the chemical that makes you cry.
This method allows you to easily make uniform dices; as well as, adjust the size of the dice. If you want thick dices, just space all of your cuts father apart. For small or finely diced, keep them closer together. To mince the onion do the same thing only lay your slices very close together.
check out the video and give this a shot next time you cut an onion, if you don’t already use this method.
thank you for reading and visiting.