How to Slice an Onion

Step by step instructions on how to safely slice onion both lengthwise and crosswise.

How to slice an onion
Elise Bauer

An Onion's Stem and Root End

Before you cut an onion, know the difference between the stem end and the root end of the onion. The root end has a tight root center, which if you don't remove, can help hold the onion together as you cut it.

If the root end is clean, there's no need to cut off the roots. But if there is any residual dirt on the roots, you'll want to slice off the roots, while leaving the hard root core in place.

Onion stem end and root end
Elise Bauer

Slicing Onions Lengthwise vs. Crosswise

When a recipe calls for sliced onions, you have a choice of how to slice them—lengthwise or crosswise.

If you are cooking the onions, as for caramelizing them, you'll likely want to slice them lengthwise, or from root to stem. That way they will hold their shape better during the cooking. Crosswise cut onions tend to fall apart when cooked. If that's what you want, fine.

Just know that onion pieces will hold their shape better in cooking if they are sliced stem to root, and will fall apart more when cooked if sliced crosswise.

If you are adding raw onions to a salad, slice them crosswise. They'll be easier to eat, and they look pretty too!

If you are making onion rings, you'll want to cut the onions crosswise as well.

How to Avoid Tears When Cutting an Onion

Does cutting onions give you tears?

When you cut an onion, it breaks open the onion's cell walls, which release fumes that react with the water on the surface of your eyes to form sulfuric acid. This burns your eyes, which makes you create more tears.

The best way to avoid this is to limit your exposure to the cut surfaces of the onion and to work quickly. Wipe the cutting board down with a sponge or towel as soon as you are finished.

The method shown here for the onion cut lengthwise will help limit your exposure to the onion fumes that make your eyes hurt.

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Watch How to Slice an Onion

How to Slice Shallots Using This Technique

Like onions, shallots are alliums. Even though they are smaller than onions, you can use this same technique to slice them. Feel free to use a paring knife for shallots if it's more comfortable for you. Store sliced shallots as you would sliced onions.

How to Store Sliced Onion

Sliced onions will last 8 to 10 days in the refrigerator. Store the sliced onions in an airtight container or zipper top bag. The longer you refrigerate onions, the harsher thier flavor; use within a few days if you want to eat them raw. Discard slimy onions or those with an odd smell immediately.

Store raw, sliced onions in the freezer for up to 3 months. Wrap tightly in plastic wrap and place in a zipper top bag.

5 More Kitchen Skills to Learn

From the Editors Of Simply Recipes

How to Slice an Onion

Prep Time 2 mins
Total Time 2 mins
Serving 1 serving
Yield 1 cup

You can either slice an onion lengthwise, from stem to root, or crosswise. If you are slicing the onions for making caramelized onions, it's best to slice them lengthwise, or from stem to root. This way the onion holds its shape better during long cooking.


To slice an onion to be used raw in a salad or a sandwich, you can halve it and then cut it crosswise, for pretty, half moon shapes. Keep the onion whole and slice it crosswise for onion rings.

Ingredients

  • 1 onion (any color)

Method

Method for Slicing an Onion from Stem to Root

  1. Cut off the stem end:

    Cut off the stem end of the onion by about 1/4 to 1/2 an inch.

    Elise Bauer
    cut the stem end off the onion
    Elise Bauer
  2. Trim the root end, keeping it intact:

    Trim the roots but keep the root end intact. The root end will help hold the onion together as you make the other cuts.

    cut the root end off of the onion
    Elise Bauer
    Elise Bauer
  3. Cut the onion in half:

    Place the onion with the cut stem side down on the cutting board. This will stabilize the onion. Cut the onion in half through the root end.

    Elise Bauer
    Elise Bauer
  4. Peel back the onion skin:

    Peel back the onion skin and place the onion halves cut side down on the board. If you want, to help keep your cutting area tidy, peel off or cut off the onion skin from the root end.

    Elise Bauer
    Elise Bauer
  5. Slice the onion, making angled cuts:

    Cutting along the natural lines of the onion, make angled cuts into the onion, aimed at the center of the onion. Cut almost all the way, but not all the way, to the root.

    It will be easier to handle the onion while cutting if the root end stays intact. Space your cuts depending on how thick you want your onion slices to be. More cuts for thinner slices, fewer cuts for thicker slices.

    Elise Bauer
    Elise Bauer
  6. Make a "V" cut:

    Cut a "V" in the root end to cut away the tough root end that is holding the onion slices together. Then break apart the onion to get the slices.

    Elise Bauer
    Elise Bauer

Method for Slicing an Onion Crosswise

  1. Halve the onion root to tip:

    Cut off the stem end by half an inch. Cut the root end by 1/8 of an inch, leaving the root core in place.

    Place the onion stem cut side down on the cutting board, cut it in half through the root, and peel back the skins as in steps above for slicing an onion root to stem.

  2. Place the onion cut side down:

    Place the onion halves cut side down onto the cutting board. Do not remove the skin you peeled back, which will act as a handle as you slice closer to the end of the onion. Place the onion halves cut side down on the cutting board.

  3. Guide the knife with your fingers:

    Hold the onion firmly with one hand, with the fingers curled inward. With a sharp chef's knife in the other hand, place the side of the blade against the knuckles of your index and middle fingers.

    curl your fingers and use your knuckles as a guide for the knife
    Elise Bauer
    slice onions crosswise
    Elise Bauer
  4. Slice the onion halves:

    Use this as a guide as you make slices through the onion. The curled fingers will protect your fingertips from the knife while cutting the onion.

    When you get close to the root end, you can hold on to the peeled back skins as you make the final cuts in the onion.

    Here's a tip for serving slice onions raw in a salad or sandwich: soak them in a little water with lemon juice or vinegar to remove the harsh bite of the onion!

Method for Slicing an Onion into Onion Rings

  1. Cut the stem:

    Cut off the stem end of the onion and peel back its outer peel.

    Slice the stem end of the onion off
    Elise Bauer
  2. Cut a sliver of onion:

    With the peeled onion on its side, slice off a thin sliver from the side. Then place the onion on the cutting board with this thin sliver cut side down.

    This will stabilize the onion's position so as you slice the onion rings, the onion will not roll.

    slice a thin sliver from the side of the onion so that when you turn the onion to stand up, it's stable
    Elise Bauer
    with the small sliver sliced on the bottom, the onion stands up on its own
    Elise Bauer
  3. Slice to make whole onion ring slices:

    Curl your fingers inward as you grip the onion to protect your fingertips.

    Slice the onion in whatever thickness you desire. If you wish separate the cut disks into separate onion rings.

    slice onion to make onion rings
    Elise Bauer
Nutrition Facts (per serving)
41 Calories
0g Fat
10g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 41
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 1g
Vitamin C 5mg 24%
Calcium 21mg 2%
Iron 0mg 1%
Potassium 156mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.