Tearing up over an onion again? Learn tips for how to cut an onion without crying. Plus, I’ll tell you how to slice and dice an onion properly!
Course Side
Cuisine American
Keyword Cut A Onion, Onion
Prep Time 2 minutesminutes
Total Time 2 minutesminutes
Servings 1
Author Lacey Baier
Equipment
Chef's Knife
Large Bamboo Cutting Board
Instructions
Hold your onion on the cutting board with the stem end pointing to the side and the root end facing the other.
Cut about ½ inch away from the stem, taking the stem end off.
Take the fuzzy-looking root end and make a cut, keeping it shallow. Make the cut about ⅛ of an inch deep, remembering to keep the root end intact because this is where most of the fumes are.
Cut the onion in half. To do this, place the onion with the stem cut side down and the root side facing up. Cut directly down the middle, to cut the onion in half. Each half will have some of the root end.
Place the onion cut sides down on the cutting board so you are exposed to fewer fumes.
The onion skin can now be peeled back to the root. You can leave the skin attached to the root end.
Keeping the onion cut side down on the cutting board, cut from the root end to the stem end. Don’t cut through the root end. Cut at an angle, pointing your knife blade toward the middle of the onion. Thinner cuts will bring an end result of a finely chopped onion. Thicker cuts will make large pieces when done.
If you want a chopped onion, continue by making cuts in the opposite direction, crosswise. This results in a chopped onion. You can discard the root now.