Description
Learn how to properly cut an onion into diced, minced, or chopped pieces with this step-by-step guide. Perfect your knife skills and prepare onions precisely for any recipe.
Ingredients
Scale
Ingredients
- 1 large onion
- 1 tablespoon salted butter
- 1/2 tablespoon olive oil
- splash of water
Instructions
- Trim the ends: Using a chopping board and a sharp knife, cut off both ends of the onion to create flat surfaces for easier peeling and cutting.
- Peel the onion: Make a very shallow cut just through the first or second layers of the onion, then peel these outer layers away to reveal the fresh, usable part of the onion.
- Halve the onion: Slice the onion in half vertically, and place each half flat side down on the cutting board for stability.
- Slice the onion: Slice each half across 1/4 to 3/4 inch thick depending on the desired cut size—1/4 inch for minced, 1/2 inch for diced, and 3/4 inch for chopped pieces.
- Cut crosswise: Lay the sliced halves flat and make perpendicular cuts across your previous slices to create the final diced, minced, or chopped onion pieces.
- Optional steps: You may use the butter, olive oil, and splash of water to sauté the chopped onion if your recipe requires lightly cooked onions, but this guide focuses on how to properly cut the onion raw.
Notes
- Adjust slice thickness according to recipe needs or personal preference.
- Use a sharp knife for clean cuts and to reduce onion-induced eye irritation.
- Onion pieces can be used raw in salads or cooked depending on your dish.
- Store leftover cut onions in an airtight container in the refrigerator for up to 3 days.
