Jeni Wright, Eric Treuille, Le Cordon Bleu

Peeling and Slicing Onions

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
All onions must be peeled before use to remove the papery skin. Here the technique of slicing a whole onion into rings is shown. For smaller, half-moon slices, cut the onion in half lengthwise, place cut-side down and cut into vertical slices.
  1. Trim away the root end without cutting right through. Peel off the skin with a small knife.

  2. Cut off the tough root end with a chef’s knife. Reserve for using in stocks.

  3. Hold the onion on its side and slice downwards to form rings. Separate into individual rings, if you like.