Jun
23
Spilled Milk Catering Tells You How to Cut an Onion Properly
One of the most common questions heard in the culinary world is “how do I cut an onion properly?” Spilled Milk Catering has heard its fair share of this question many times, whether at cooking classes and demonstrations we are providing to a client or when preparing foods in client’s kitchen. And while there are probably 800 “official” ways to cut an onion “properly” that are listed on the Web, Spilled Milk Catering likes to follow a certain method that we now share with you:
- With a knife, cut the stem end of an onion almost off but leave a little bit to grab on to in order to start peeling the outer skin. Peel all the outside skin off.
- Place the onion on the cut end with the root end facing up. Slice the onion in half the long way but leave the root attached because it will help keep the onion together while slicing.
- Take one half of the onion and lay it down flat on the cutting surface. Make multiple cuts the long way from top to bottom but not through the root at the end. The more cuts you make, the finer the dice will be.
- Turn the onion 90 degrees and make multiple cuts across the onion being sure to keep your fingers curled under so you don’t cut them. Again, the more cuts you make, the finer the dice will be, but make sure to not cut through the root.
- Lay the onion back to the original position you had when you first began cutting it and with your knife, begin making cuts down the onion, perpendicular to the long cuts you made to the onion when you first began chopping. This will create the diced onion.
- Continue making cuts until you have the necessary amount of diced onion you need. Discard the root.
Voila! Uniform diced onion ready to cook or serve. And now you can boast to your friends that Spilled Milk Catering taught you the professional way to cut an onion.
-Amit, Raj and James
