Saw this on an older house hunting show, and I was appalled at how they were cutting the onion. I usually cut the ends off and peel skin before chopping further. So tell me, is this a sin to you?
by Idiot_Parfait
10 Comments
rekkeu
Cut both ends, peel, cut in half, flat side down, slice rest.
PhilEmpty
I prefer to cut them immediately after work and pretend they are the reason I’m crying. #stealthysadness
Background_Area_8306
Cut in half then peels and cut the ends in 45 degrees then cut the rest in whatever way i need for what I’m making
stupid000s
kenji’s math method where you cut diagonally inward
I_love_bowls
With my teeth.
Then I swallow it.
Nebardine
I’ve recently changed my method from the one others describe here, to one I picked up on youtube from Gordon Ramsey. I cut the top off, peel, but leave the root end intact (but peeled clean as close as I can get). Then I make cuts vertically and horizontally, but not all the way thru. Then I slice from the top to the root, leaving just the root. This saves my eyes a lot of stress. It really does work.
haleynoir_
I chop it in half, in the direction of the stem. Then I run my knife down the outside of each half to get the skin and waxy top layer off in big easy pieces. Then it’s just placing it on the flat side and chopping whatever size I need.
If you’re doing big rings for onion rings or something I could see maybe cutting it this way? I’d still take the skin off first
HypnoticKitten
Like this
m2pt5
I cut in half vertically, then cut off the tops, peel, and after that usually use a mandolin for slicing or dicing. (If I’m doing the rest by hand, I’ll slice, then stack the slices to dice.)
leftoverrpizzza
Cut the top off, peel, then cut in half through the root stump thing and either slice or dice depending on what I need. Cutting in half through the stump helps me have more control over the onion bc it’s still kind of intact and isn’t slipping around
10 Comments
Cut both ends, peel, cut in half, flat side down, slice rest.
I prefer to cut them immediately after work and pretend they are the reason I’m crying. #stealthysadness
Cut in half then peels and cut the ends in 45 degrees then cut the rest in whatever way i need for what I’m making
kenji’s math method where you cut diagonally inward
With my teeth.
Then I swallow it.
I’ve recently changed my method from the one others describe here, to one I picked up on youtube from Gordon Ramsey. I cut the top off, peel, but leave the root end intact (but peeled clean as close as I can get). Then I make cuts vertically and horizontally, but not all the way thru. Then I slice from the top to the root, leaving just the root. This saves my eyes a lot of stress. It really does work.
I chop it in half, in the direction of the stem. Then I run my knife down the outside of each half to get the skin and waxy top layer off in big easy pieces. Then it’s just placing it on the flat side and chopping whatever size I need.
If you’re doing big rings for onion rings or something I could see maybe cutting it this way? I’d still take the skin off first
Like this
I cut in half vertically, then cut off the tops, peel, and after that usually use a mandolin for slicing or dicing. (If I’m doing the rest by hand, I’ll slice, then stack the slices to dice.)
Cut the top off, peel, then cut in half through the root stump thing and either slice or dice depending on what I need. Cutting in half through the stump helps me have more control over the onion bc it’s still kind of intact and isn’t slipping around