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Very nice step by step methods I like this
I love the smell of onions and a little bacon sauting, the cutting video was great.
Why doesn’t anyone wash the onion. Effort chopping? The onions are handled by many people on way to grocery store and in store. Those germs can be transferred from the skin to the onion.
I have never seen anyone wash an onion.
My guess is because most onions are pressure washed before they reach the store (unless you are getting them from the farmer’s market) and that you are going to peel them anyway, so anything on the outside of the onion is going into the garbage (or compost).
You dont typically wash an onion because you peel it, any contaminants would be discarded with the skin.
The same reason you dont wash an orange.
I keep mine in the fridge. Never a tear to be shed.
I have always cut an onion this way. I watch so many cooking shows that I don’t know where I picked up the info but I watched your video and read your information. It was gr8 as a refresher to make sure I was doing it right and if not what I needed to correct. Gr8 information. Thanks for sharing.
Thank you for your your video. I saw other videos on cutting onions and didn’t quite understand what they meant by not cutting through the root. I saw from your video exactly what that meant
Back in the 50’s and early 60’s I worked in my step mother’s hamburger cafe. I would take 1-1/2 to 2 50 pound sacks of onions and peel them and chop them very fine. For 5-1/2 years I cooked more hamburgers than any restaurant in Dallas county. I started at age 11.
The only thing I can add is, I noticed the center of the onion is where most the gas comes from.
Very nice. I will second the comment about leaving the root on to use as a handle. I do everything else pretty much the same. I like having the root keep things together and along with the peeled back skin, the “handle” keeps your fingers out of the way nicely.
I love onions and cook with them everyday. I use swimming goggles. Haven’t shed a tear since!
Nice. Craftsy.com has a nice online knife skills training course (free) that is worth watching. Lots of focus on knife safety. I’ll readily admit that being pointed in the right direction on knife usage has paid big dividends in my kitchen.
Thank you so much for making our onion-slicing lives so much more efficient and effective.
Please let us know the source (performer, composer) of the background music. It’s very calming.
Anna and Doug
Hi Anna and Doug! The music is by an artist named “Soundaround” on Audio Jungle: http://audiojungle.net/item/upbeat/8790313
My mom showed me this technique (along with John’s horizontal slices) some 60 years ago. The only thing I will add is that when you have the skin still attached to the root, it makes a nice handle when you get down towards the end.Helps keep your fingers from slippiing off the onion and you can get those last bits.
I make two horizontal cuts to produce a smaller dice.
Great tips! Wonderful idea to keep onion intact while cutting – thanks so much!
Thanks for the great tip, Elise, and for all the wonderful recipes. You’ve helped make me look good in the kitchen.
Laura, you and I are on the same page. I’ve been using either the disposable gloves or reusable kitchen gloves when I chop onions and garlic. I can get the smell off my hands by running them under cold water, then rubbing them over the stainless steel faucet, but the smell takes forever to come out of my fingernails! The gloves are a terrific tip.
And thanks, Penwiper, I’m going to try refrigerating my onions. Merry Christmas and Happy Holidays, Everyone.
Three additional tricks for avoiding crying:
-put onions into water after peeling, also wet cutting board (supposedly absorbses fumes)
-ensure ventilation AWAY from your eyes (open window, turn on exhaust hood,…)
-wear diving goggles
I know the latter sounds very wierd. But I did it yesterday as always when cutting 2kg+ for liver+onion+garlich. :)
I want to thank you Elise for posting written instructions when you provide a video. I am retired, on a fixed income, have a 7-yr-old computer and dial-up service. I cannot watch videos, so having the written instructions available is VERY much appreciated. Thank you.
On topic, this is not about slicing, but I have found that using the inexpensive, light-weight, opaque gloves that can be purchased in packages of a dozen or so prevent the onion smell from permeating the skin of the hands. Also, I have a friend whose hands break out when slicing onions, and these work perfectly for her. Bon apetit everyone!
Additionally, it seems to be true from experience that if one keeps onions in the refrigerator, the designated onion chopper will be relatively tear free no matter how it is chopped. :-)