Sometimes there’s nothing more frustrating than having to chop a bunch of vegetables for a recipe – especially when they are of the tear-inducing variety (ehem, onions). I love this technique because it makes chopping, dicing or mincing onions a lot less painless. It takes a bit of practice, but once you’ve got it down, you’ll have perfectly prepped onions every time.
1. Cut the onion in half along the “axises” — from the root to stem. (See image above).
2. Now you have 2 halves. Cut off one end or “axis,” preferably the flatter one and peel away the dry stuff.
3. You’re goal is to make a tic-tact-toe like grid of slices in the onion. So, lay the onion flat and begin to make slices starting from the base of the axis, moving from right to left.
4. Placing your palm flat against the top of the onion, begin making slices that are parallel to the cutting board, moving from top to bottom.
5. This is the cool/satisfying part! Make slices starting furthest away from the axis, perpendicular to your first slices. If you do it right, the onion will fall apart into nice little cubes.
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Love this technique….since it looks like you keep one “end” on while you cut, try leaving the other end on (the fuzzy looking end)…this helps keep you from tearing up while you cut….(just a trick I learned from my mom while growing up in the midwest)….not a scientific theory but it seems to work!
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