Do you dread chopping onions for a recipe? This step-by-step tutorial shows you how to chop an onion in minutes!
One of my plans for the new year involves learning to cook. I mean REALLY learning to cook. It's time to get into the nitty-gritty of kitchen fundamentals - knife skills, sauces, braising, searing...the list is endless. My theory is that the more comfortable I become with basic techniques, the more adept I will become at whipping up basic and gourmet dishes, using flavor combinations that appeal to my family and me. Also, I'm a bit of geek and this kind of thing is right up my alley.
And so, I am introducing a new series on this blog, simply titled "How-To...". Each Saturday afternoon, I will post a new technique or important piece of cooking information so that you and I can become masters of our kitchens together...or something like that. I will start with the fundamentals, such as how to chop an onion, and will gradually progress to more advanced techniques. I figure you will keep me honest, adding your own ideas and tricks in the comment section.
How to chop an onion:
Whether you are dicing an onion to include in a mirepoix (mixture of onions, carrots, and celery) for a sauce or soup, or chopping it for use in a stir-fry, it is important that the onion pieces are a uniform size to ensure even cooking.
What does it mean when a recipe calls for a ½-inch dice and how is this achieved? Half-inch dice means that each piece is square and ½-inch long on each side. To achieve this, each cut, whether horizontal or vertical, must be ½-inch from the previous cut. The same reasoning follow for ¼-inch dice.
For your safety and ease of cutting, use a sharp chef's knife. A dull knife is more likely to slip and cause injury. A small knife will not allow you to make smooth cuts through the onion. Eight- and 10-inch chefs' knives are, by far, the most utilized cooking utensils in my kitchen.
The pictures below do not show me holding the onion because I was pressing the shutter of the camera, steadying a board to bounce light, and holding the knife. I only have so many hands, people! In each of these steps, be sure you are using your non-knife hand to hold the onion steady, curling your fingers under so that your knuckles are closest to the knife.
Using a sharp chef's knife, cut off the tip of the onion. Turn the onion so that the flat, cut section rests steadily on the cutting board and cut the onion in half through the root.
Using your hands, peel the brown skin off of each onion half.
Set the onion cut-side down on the board and cut 3 to 4 horizontal slices through the onion, starting at the bottom. Do not cut through the root.
Face the root of the onion away from you, place the tip of your knife at the root end, and cut vertical slices through the onion.
Turn the root of the onion to face right or left (depending on which hand you use to cut) and make vertical slices across the onion, working towards the root.
You should now have even pieces of onion, ready to use in your recipe.
Be sure to check out my other "how to" tutorials, such as How to Steam Cauliflower and How to Chop Parsley.
Jean
what kind of sharp knife would you recommend having in your kitchen when it comes to chopping onions, especially when you slice the onion in the 3rd or 4th picture?? I know most if not all of my knives are dull as can be, and that slicing process would demolish that onion LOL
Dara
Jean, my favorite knives are Wusthof or Shun chef knives. However, there are several other great brands on the market. That being said, it doesn't matter what kind of knife you have if it's dull. So, be sure to have your knives professionally sharpened and maintain them with a honer (which comes with most knife sets) in between sharpenings. I hope that helps!
Maris (In Good Taste)
Great new series! Look forward to reading more.
Fight the Fat Foodie
Great first skill. I couldn't believe no one had taught me this when I first learned.
Lana @ Never Enough Thyme
This really is a great idea. I think a lot of people don't cook because they truly don't understand the basics. A series like this might help a reluctant cook to become a really great one!
Sprinkled with Flour
This is such a great idea, and I will definitely benefit from it! I told myself that I wanted to master sauces this year, so this goes hand I hand with my plans:)
marla
I am so excited to follow your new series! I too would love to "geek" out and learn some cooking essentials. We can never know enough. I would love more speed, safety & confidence to try new things 🙂
A Canadian Foodie
I love this new series. I believe basic lessons in food preparation are so important - for all of us. As so many that are really great cooks may learn a thing or two to do better, as well. I am constantly learning by reading others work - and think that this will provide a great foundation and open forum for beginning and seasoned cooks.
🙂
Valerie
Angie
I love this post, and would also love to see the post, how to manipulate your husband into chopping your onions. ~HAHA~ Mine always tries to wake his fingers off, he'd rather have stitches than lift a finger in the kitchen, LOL
Marly
What a great tutorial. Can you tell me how to get someone else to chop the onion for me? A sort of Tom Sawyer technique. (smile). Love this series.
claire
i just happened upon your blog and love the photo tutorial. It is always great to take it back to the basics!
Tes
I love the picture tutorial. Amazing shots!
Lana
I love tutorials, and this new serial will be great. I wear gas-permeable contact lenses and have no problems with tears. My teen-aged daughter wears her swimming goggles:)
I learned the wrong way from my mom years ago, using a small paring knife, and I am trying to gather the patience to go back to the basics, knowing that it's going to take much more time in the beginning.
When I lived in Ohio, I took my knives and scissors to "Jo-Ann" fabrics once or twice a year. They had a professional knife-sharpener who charge $2-$3/a knife. I have to check if it exists here in California.
But, thanks, Dara, for great photos and detailed instructions:)
Nancy
Excellent post - you captured the concept beautifully via your photographs!!
Can't wait to see what other things you post in this series!!
LaPhemmePhoodie
Such a great idea for a series of posts!
Torviewtoronto
lovely pictures
Cookin' Canuck
I'm still making notes of all of your suggestions. Thank you!
sara @ CaffeIna
I'm already in love with this series of posts! I so so so much need to learn the basics. My family was not big into cooking so even if I can cook pretty well I often feel I miss the basics how-to-dos! For example, I did not know the proper way to chop an onion. So thanks and I'll look forward to see what you come up with next Saturday
Poisonive
I love the new 2011 goal - I, too want to hone my basic skills. Another though is to include for knife skills how to slice a mango, an avocado a pomengranate, segment an orange,tips on garlic peeling, smashing and mincing - tips on sharpening....just to name a few