Onions add great flavor and texture to many dishes, but can be cumbersome to cut if you don’t know the correct technique. But don’t go crying over chopped onions, because we’re going to show you some simple ways to cut an onion 3 different ways.
Style 1: Slices/Rings
Onion slices are delicious on top of burgers, sandwiches, or tossed on the grill. You can even make your own onion rings!
- Using a sharp kitchen knife or chef’s knife, cut the top end off of the onion, leaving the root end.
- Peel off the papery layers of onion skin and discard.
- Slice a small chunk off of one side of the onion. Place the onion down on the cut side. This gives the onion a flat spot to rest and keeps the onion from rolling around while you are trying to cut it. Safety first!
- Holding the root end, starting at the opposite end of the onion, slice evenly across the grain, working back towards the root end. Cut wider slices for onion rings and thinner slices for burgers.
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Style 2: Strips
Onion strips are great for use in fajitas, kababs, crock pot recipes, stir fry and more!
- Using a sharp kitchen knife or chef’s knife, cut the top end off of the onion, leaving the root end.
- Peel off the papery layers of onion skin and discard.
- Slice the onion in half lengthwise. Place one half of the onion flat side down.* Holding the root end of the onion, carefully make long cuts lengthwise (going with the grain of the onion) cutting all the way through to the cutting board. Choose how wide to cut the strips depending on what you are using them for. You can make many cuts for thin strips like for fajitas, but perhaps only 2-3 cuts for thicker pieces for something like kebabs.
- Cut off the root end, discard and behold your pile of onion strips! Repeat with other half if desired.
Style 3: Chopped/Diced
Use chopped onions in a variety of recipes such as salads, casseroles, sauces, or mixed in with ground beef for tacos! Taco Tuesday, my favorite!
- Using a sharp kitchen knife or chef’s knife, cut the top end off of the onion, leaving the root end.
- Peel off the papery layers of onion skin and discard.
- Slice the onion in half lengthwise. Place one half of the onion flat side down.* Holding the root end of the onion, carefully make long cuts lengthwise (going with the grain of the onion) cutting all the way through to the cutting board. Space your cuts about 1/2 inch apart for larger chunks or 1/4 inch apart for diced size.
- Holding the root end of the onion, cut across the grain widthwise, to cut your strips into small pieces. Discard the root end.
* You can place the onion flat side down, or stand it up on the end to cut it — use whatever way is most comfortable to you. Remember, safety first!
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That’s it! If cutting up all these onions are is making you cry worse than a season finale of “The Bachelorette,” we offer this final tip for you…get yourself a pair of these fancy onion goggles, the hottest new trend in kitchen couture.