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What works for me is to light two candles and place one on either side of the cutting board, hence burning off many of those volatilized sulfur-enzyme fumes. What would a burger do without its slice of red onion? Or a hot dog without dice from the same cut of a white onion? Well, they wouldn’t stand for those pole-to-pole slices, thank you very much.Īlso, thick radial slices are cut more easily into chunks and thus are preferred for food preparations such as stews or other braises.Ī cook’s note about those tears: Advisories abound about preventing tears while cutting onions. Nothing wrong with onions sliced along their equators, just a difference. Burnt ends are great from beef brisket not so much from onions. For certain cooking preparations using onions, such as French onion soup or caramelized onions (today’s recipe), this means more manageable and uniform cooking and browning.
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Polar expeditions on an onion mean fewer (though not an absence of) tears.Īlso, cutting pole-to-pole results in more uniformly sized slices, both in width and length. If an onion is cut pole-to-pole, the knife ruptures fewer cell walls than if the onion is cut radially, along its equator.
#HOW TO CUT AN ONION HOW TO#
Get Cooking: How to roast the perfect Christmas lambīut the cells of an onion, just like those stem buds, are longer pole-to-pole than in the perpendicular direction. Winter squash can be a tough nut to crack - but is oh, so delicious Get Cooking: Start the year with an Indian khichdi Volatilized into the air around the cutting board, the sulfur-enzyme amalgam converts some of the liquid in our eyes into sulfuric acid. How to cut an onion properly, with bonus onion confit recipe Close Menu