What is the best way to slice an onion?

Answer 1

A sharp knife, a goat, a small amount of milk, two babies, and an audience.

Answer 2

Dicing Onions

Onions are used in the kitchen in one dish or another nearly every week. The most common complaint about cooking with onions is the "crying" sensation that occurs when they are sliced, diced, or cut into in any way. The best way to avoid crying when dicing an onion is to use a very sharp knife and to move as quickly as safety permits. This technique can also be used on another member of the onion family, the shallot .

1. The bottom of the onion is the end with small roots sticking out. Start this procedure by slicing the top of the onion off.

2. Cut the onion in half from top to bottom and peel it. Place half of the onion, flat side down, on a clean, flat cutting surface. For the rest of this procedure, keep in mind that the bottom of the onion should NOT be sliced though, it should remain intact throughout this procedure.

3. Hold your knife 1/4 inch from and parallel to the cutting surface. The slice should run through the onion and be parallel to the cutting surface. Continue the process of slicing into the onion, adjusting your knife so that you are making slices that are 1/4 inch from each other. Remember to never make a cut that would break through the end of the onion. The onion will come apart if you slice through the bottom end.

4. Turn the onion and position the knife so that the blade point is pointing at the bottom of the onion, but not cutting into it. Slice downward. Again, make the slices 1/4 inch away from each other.

5. Notice how the onion is still in one piece and still looks like a half of an onion. If the bottom of the onion had been removed, or sliced through at any point, the onion would have fallen apart.

6. Turn the onion. Beginning from the top of the onion and working toward the bottom, make one slice every 1/4 inch. The onion pieces will be squared and even, perfectly diced!

7. Diced onions are delicious served in a large array of dishes.

Answer 3

Sharp knife and a big cutting board.

I do a whole bag at a time, freeze what I don't intend to use for the dish on deck. This saves the mess next time. I double bag them in the freezer. Doing a lot at once is for onions that you will use in cooking, not raw because they get wilty after they are frozen.

First, cut the ends off and peel the outer papery layers away.

Then cut across the middle (not end to end) this gives you a flat surface for both halves.

Take the first half, lay it on the board flat side down.

Remember the smaller the pieces, the more chops to make, the longer it takes, the more tears you shed. This is why I chop in about 1/4 to 1/2 in dices...fast and easy, painless.

Cut strips going one way, hold it all together as you go. As wide as you want. This gives you strips (quarter way around), and you can stop. For dices, turn them all together 90 deg and cut the other way. Repeat for the other half of the onion. Can be any size depending on how far apart you slice.

To get it any finer, just lay one end of the knife into the pile, and steer from the back, cover the back of the blade with your other hand, mincing the whole pile.

If you do a lot its great to have a mini- or full sized food processor.

I have seen lots of people try to dice onions by making a grid across the flat part of the onion and then slicing it all off at once. This is SO unsafe, please at least don't teach this to your beginner cooks and children. For one, you are balancing the onion upside down on its end where it is not stable on the cutting board, when it slips and rocks around you can cut yourself. For two, many times you slice it in your hand to sprinkle the dices right onto the food. This is never as safe as cutting onto a board.

Answer 4

place it in the refrigerator for a couple of hours, then when you peel the onion leave the root end on the onion, you won't cry when you slice it.

You will cry if you leave the sliced onion on the board for any length of time because the juice will warm up and give off the gas that makes you cry

Answer 5

With a very sharp knife. If the knife isn't sharp enough you won't be able to cut thin slices, and you run the risk of having the blade slip and cut you. Some people cut under running water to keep from getting teary eyed, but I've never tried that, so I can't say whether it works. I just try to keep the work at arm's length.

Answer 6

juliennne or dice. to get off skin make a V in the onion not deep (sort of like wen u cut down a tree) n then the skin peels rite off.

Answer 7

under running water

Answer 8

a sharp knife usually works best

Answer 9

I wouldn't try a fork or spoon.

Answer 10

with both eyes shut.