Cutting Onions Doesn't Have to be a Chore
There are a number of ways that you can cut an onion, but time and time again, the professionals will show you the same onion cutting technique. It guarantees a uniform dice and requires a sharp knife like an 8” Ceramic Chef Knife.
How to Cut an Onion
Follow these simple steps on how to cut an onion and you’ll get a perfect dice every time:
- Cut the stem end of the onion off. Place cut side down and cut onion in half. Leave the root end intact.
- Peel skin off each half of the onion.
- Place first half cut side down on a cutting board. Holding the onion firmly down, begin making horizontal cuts towards the root end, without going all the way through the root. The more cuts you make, the finer your dice will be.
- Once all horizontal cuts have been made, take your knife and begin slicing through vertically.
- Once complete, you can remove the root end and discard or save for making stock.
Cutting Onions
Always make sure you use the sharpest knife you have in your kitchen. Ceramic knives stay sharp much longer than stainless steel, so turn to them when cutting onions. Also be sure your cutting board is securely positioned on your counter and won’t slide around. Cutting onions should be a simple cooking task when you use proper techniques.
French Onion Soup Recipe
For this onion soup recipe, cut onions in half and then thinly slice instead of dicing.
Ingredients
1 1/2 pounds or about 5 cups of thinly sliced yellow onions
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
8 cups boiling beef stock or vegetarian beef boullion
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons cognac
Directions
Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.
Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned a golden brown.
Sprinkle the flour and stir for three minutes.
Take pot off heat and blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes, skimming occasionally. Taste and season accordingly
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups and serve with bread and cheese.
