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Cutting Onions for French Onion Soup

Cutting Onions Doesn't Have to be a Chore

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.


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

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.

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6 Responses to “Cutting Onions for French Onion Soup”

  1. Thanks for that, and for anyone that is having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

  2. [...] Chop your onions and celery for stuffing and store them in an airtight container. You can also cube your bread and store in a plastic bag overnight. Toss everything together first thing in the morning before putting your turkey in the oven. [...]

  3. [...] cooking a turkey from frozen, make sure you take it out at least the night before. Making stuffing? Chop up onions and celery, and tear up your bread the night before as well. This will save you a lot of time come [...]

  4. [...] Besides the environmental benefit to buying a cutting board made from a sustainable material, bamboo boards won’t absorb odors or stain the way plastic cutting boards do. Often made from laminated strips of bamboo, these [...]

  5. Konst Blog says:

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