The delicious smell of sautéed onions in the pan….it can’t be beat.
Diced, chopped, sliced, or mined onions are the foundation for so many savory recipes. The sharp but sweet flavor of tender onion pieces is a don’t-skip ingredient for lots of dishes in your virtual nutrition counseling meal plan.
But cutting onions — especially for new home chefs — isn’t always easy. There’s a technique that takes a little bit of practice to get right.
If you’re looking to add another feather to your home chef hat, learn how to cut onions the right way — it saves time and energy, and guarantees even, symmetrical pieces.
Become a more confident cook: read our beginner’s guide to onions below!
How to Pick a Good Onion
When strolling through your grocery store’s produce section, you’re likely to find the three most common varieties of “dry” onions:
- Yellow: sweeter, mild flavor which can be enjoyed raw or cooked
- Red: a mild flavor and bold color, yet less tender than yellow onions
- White: the sharpest, more pungent onion flavor
When searching for that perfect onion, give it a good squeeze: firmness is a good indicator they’re nice and fresh. Also, look out for dry, thin, papery skins with no visible wet spots.
How to Cut an Onion into Strips
Once your onions are home and ready to be enjoyed, follow the steps below to cut your onion into fine strips for stir-frys, salads, and more.
1. Wash your onion under running water for a minute before cutting.
2. Carefully slice off both the root side and the stem side of the onion.
3. Turn the onion so that one of the trimmed ends is flat on the cutting board. This forms a stable base for cutting.
4. Cut right down the middle of the onion, from one stem end to the other.
5. Grab each half and carefully peel away and discard the top layer or two to remove the papery skin.
6. Lay one half center side down and line up your knife with the tip at one stem end, and the base at the other.
7. Carefully cut parallel slices into the onion half (cut as thick or thin as you want, depending on your recipe).
8. Repeat with the other half or tightly wrap it in plastic wrap to store in the fridge.
9. Once all the onion is sliced, use your fingers to pull the small strips of onion apart.
Tip: Do the "Bear Claw"
How to Mince an Onion
When a recipe calls for chopped or “finely chopped” onions, follow the steps below:
1. Wash your onion under running water for a minute before cutting.
2. Carefully slice off just the stem side of the onion (where the skin gathers into a small twist).
3. Turn the onion so that the trimmed end is flat on the cutting board. This forms a stable base for cutting.
4. Cut right down the middle of the onion, through the “root” end of the onion.
5. Grab each half and carefully peel away and discard the top layer or two to remove the papery skin.
6. Place one half of the onion down on the cutting (using the flat center cut as the base).
7. Place your knife blade parallel to the cutting board. Starting just a few centimeters above the cutting board, carefully slice into the onion, stopping before you hit the root. (For chopped onions, space out your slices more generously. For finely chopped onions, try to keep your slices closer together.)
8. Continue these parallel slices until you reach the top of the onion.
9. Then, place the tip of your knife toward the root.
10. Cut downward across the onion in even slices.
11. Now, turn your knife 90 degrees so the blade is parallel with the widest part of the onion.
12. Slice downward, evenly until you reach the root. (Tiny cubes of onion should separate as you cut. )
13. Repeat steps 6 through 12 for the other half of the onion, or tightly wrap the other half in plastic wrap to store in the fridge.
(Visit this article in Cook’s Illustrated to view step-by-step instructions with some helpful photos.)
Did You Know?
- Avoid the dreaded onion tears: chew a piece of gum while cutting! The increased production of saliva will help reduce that stinging sensation in the eyes and nose.
- Dry onions don’t require refrigeration, so you can safely keep them in a pantry or on the counter. (Green onions, however, must be refrigerated to keep fresh.) Once home from the store, they can last 3 to 4 weeks if stored in a dry, dark area.
- Keep onions away from produce such as sweet potatoes, apples, or other shelf-stable fruits and veggies. Produce releases ethylene gas which can make an onion go bad quicker.
- A cut onion can last 2 to 3 days in the refrigerator.
- Onions contain over 25 different varieties of flavonoid antioxidants, which can decrease the risk of heart disease and cancer.
Cook a Healthier Way of Life with Virtual Nutrition Counseling
Virtual nutrition counseling doesn’t just help you eat healthier; it makes you a more conscious home chef! The Resolute Weight Loss program teaches you how to prepare a nutritious diet in your own kitchen. No pre-packaged meals, supplements, or restrictive diets means you understand how to maintain your weight loss results for good.