How to cut onions, the best way
Onion, garlic, and shallots are all part of the allium family. Allium means "garlic" in Latin, including garlic, shallots, onions, leeks, ramps, chives, and scallions. In this post, I will show you how to onions fast and easy, so you can have them ready to cook your favorite meals.
1 serving
Calories: 44kcal
Ingredients
- 1 onion
Instructions
- Cut the onion in half. First, cut the top part of the onion, where the stem comes out, the top position. Place the onion with the cut side down, and then with a very sharp knife, cut the onion in half alongside leaving the root. The root, the grassy end will help the onion stay together and help with the chopping.
- Peel back the onion skin and pull it off firmly. Remember to keep the root. Save the scraps for making vegetable broth later when you have enough.
- How to fine dice an onion. Place the onion cut side down on the cutting board. Make lengthwise cuts into the onion, from root end to stem end. Do not cut all the way through, just up to the root. When done, hold the onion together with one hand, with the other holding the knife, and make horizontal cuts.
- Start dicing the onion. Then start dicing the onion by making cross-wise cuts from top to bottom. Discard the root and save it for making vegetable broth. You are done.
- If you want to slice an onion, Cut one onion in half like in the image above, leave the root on and peel the skin off. Place your knife on the broader part of the halved onion and start cutting parallel to the root. Cut off the root and discard or save it for making vegetable broth.
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.2mg